Classic Lobster with Lemon and Chive Drawn Butter

Classic Lobster with Lemon and Chive Drawn Butter

Serves 2 to 4

Serve this delectable feast with baked or boiled potatoes, steamed green beans and a bottle of chilled Chardonnay.

  • 1/4 pound (1 stick) unsalted butter
  • 1 lemon, Juice of
  • 2 tablespoons finely chopped chives
  • Freshly ground white pepper
  • 2 tablespoons salt
  • 2 whole frozen lobsters, thawed according to package directions
  • Lemon wedges for garnish
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In a small saucepan over very low heat melt the butter, then skim off all the foam. Set aside for 1 to 2 minutes while the milk solids settle to the bottom. Carefully ladle the clear drawn butter into a bowl and discard milk solids on bottom of pan. Return clear butter to saucepan and stir in lemon juice, chives and a grind or two of pepper. Keep warm until ready to serve.

In a large pot over high heat, bring 6 quarts water and salt to a boil. Add thawed lobsters, return to a boil and cook 8 minutes. Remove with tongs and set on a cutting board to cool slightly. Turn lobsters belly side up and cut each lobster in half with a sharp knife or cleaver. Plate and serve with butter, lemon wedges and lobster cracking utensils. (Bib is optional.)

Nutritional Info: 
Per Serving:370 calories (280 from fat), 32g total fat, 20g saturated fat, 175mg cholesterol, 1090mg sodium, 2g carbohydrate (0g dietary fiber, 0g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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