Perfectly Boiled Lobster Claws with Fresh Lemon
Nutritional value per serving
Calories120kcal
Carbs1gram
Fat2gram
Protein24gram
Ingredients
- Frozen lobster claws (thawed)4 pieces
- Water2 liters
- Sea salt (or kosher salt)2 tbsp
- Fresh lemons2 pieces (1 for boiling water, 1 for serving)
- Butter (optional, for serving)50 g
This recipe guides you through perfectly boiling lobster claws enhanced with fresh lemon for a bright and flavorful finish. It’s straightforward and suitable for home cooks with standard kitchen tools. Lobster claws are delicate and tender, and boiling is a gentle cooking method that highlights their natural sweetness. Safety is paramount: ensure the lobster claws reach an internal temperature of 63°C (145°F) to be safe for consumption. The total cost of ingredients is approximately $15 USD, €14, £12, and ₹1100, making this a luxurious yet affordable treat. This recipe is low in carbs, high in protein, and is considered easy in complexity. Total time including prep and cooking is about 25 minutes.
Preparation instructions
Prepare the boiling water
1In a large pot, fill with 2 liters of water. Cut 1 lemon in half and squeeze the juice into the water, dropping the lemon halves into the pot as well. Add 2 tablespoons of sea salt. Bring the water to a rolling boil. This will season the lobster claws and add fragrance.
Add lobster claws to boiling water
2Carefully add the thawed lobster claws to the boiling water. Return the water to a boil quickly. Do not overcrowd the pot to allow even cooking.
Boil lobster claws for 5-7 minutes
3Boil the lobster claws for 5 to 7 minutes until they turn bright red. The internal temperature should reach at least 63°C (145°F) for food safety. Use a food thermometer inserted into the thickest part of the claw meat to check.
Drain and cool lobster claws
4Using tongs, carefully remove the lobster claws from the boiling water and place them in a colander to drain. Let them cool for a couple of minutes until safe to handle.
Serve with lemon and butter
5Serve the lobster claws immediately with fresh lemon wedges and melted butter if desired. The lemon juice adds brightness and the butter adds richness.
Cooking Tips
-If you don’t have a food thermometer, ensure lobster claws turn bright red and the meat becomes opaque and firm but not rubbery.
-Avoid cross-contamination by using separate utensils and cutting boards for raw seafood and ready-to-eat foods.
-Serve lobster claws immediately for best texture and flavor. If you must hold them, keep warm but do not reboil, as this toughens the meat.
-You can substitute sea salt with kosher salt or regular table salt, but do not oversalt the water.
Equipment Needed
- Large stockpot or pot for boiling
- Tongs
- Food thermometer (recommended for safety)
- Colander
- Knife for cutting lemon
- Serving plates or platter
Grocery Shopping List
- [ ] Frozen lobster claws (~$12): Choose claws that are firm and heavy for their size, indicating fresh meat.
- [ ] Fresh lemons (~$1 each): Pick lemons that are bright yellow and feel heavy for their size to ensure juiciness.
- [ ] Sea salt or kosher salt (~$2 per container): Coarse salt is best for boiling water as it dissolves well and seasons effectively.
- [ ] Butter (optional, ~$3 for 50g): Use unsalted butter so you can control the saltiness when serving.
Total approximate cost: $15 USD
FAQ
Can I boil lobster claws from frozen?
It's best to thaw lobster claws overnight in the refrigerator before boiling to ensure even cooking. Boiling from frozen might result in uneven cooking and less tender meat.
How do I know when lobster claws are fully cooked?
Cook lobster claws until the shell turns bright red and the meat is opaque and firm. For safety, the internal temperature should reach 63°C (145°F). Using a food thermometer helps ensure safe cooking.
Can I boil lobster claws without lemon?
Yes, lemon adds flavor but is not essential. You can boil lobster claws in salted water without lemon if preferred.
Is it safe to eat lobster claws if the internal temperature is less than 63°C (145°F)?
No, for food safety, lobster meat should reach an internal temperature of at least 63°C (145°F) to kill harmful bacteria and ensure safe consumption.
How should I store leftover lobster claws?
Refrigerate cooked lobster claws within two hours of cooking in an airtight container. Consume within 1-2 days for best quality and safety.