Boiled Lobster & 3 Dipping Butters

Lobsters are fascinating, brightly-hued crustaceans. Once cooked and cracked open, seafood lovers are rewarded with a unique and delicious flavour combination. Homemade butters, prepared with fresh herbs and spices, will transform your lobster feast into one for the holiday history books.

Look no further than our versatile Stockpot to boil the lobsters before the big dinner reveal. Featuring a high-profile design and a tight-fitting lid, this piece of cookware creates the ideal environment for boiling the lobsters, infusing heated liquid throughout every layer of this dish. The three dipping butters, including the Garlic-Saffron Butter, Champagne-Vanilla Cream, and Ginger-Cilantro Butter contrast the lobsters wonderfully, ensuring a flavourful bite every single time.

Our Boiled Lobster and Three Dipping Butters is the perfect recipe when entertaining friends and larger groups of people, offering a hassle-free meal for the whole family. This recipe can be prepared in under two hours, serving up to four people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

Fill a 11.4 L Stockpot with cold water and add the salt. Bring to a boil. Plunge the lobster into the pot, head first. Cover the pot and bring back to a boil. Cook for 9 minutes. Carefully remove the lobster from the pot and set aside until cool enough to handle. Shell the lobster and set the meat aside to serve with your choice of butters.

Garlic-Saffron Butter

In a Saucier, warm the lemon juice, garlic and saffron over medium heat until simmering. Add the butter a few pieces at a time, whisking until melted. Remove from the heat. Season to taste with salt and pepper. Keep warm. When ready to serve, transfer to a Ramekin and stir in the fresh herbs.

Champagne-Vanilla Cream

In a Saucier, heat the Champagne, grapefruit zest and juice, shallot, vanilla pod and seeds, and tarragon over medium heat. Simmer until reduced by half, about 10 minutes.

Add the cream and simmer until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat. Remove the grapefruit zest, vanilla pod and tarragon. Gradually whisk in the butter. Season to taste with salt and pepper. Garnish with the chives.

Ginger-Cilantro Butter

In a Saucier, melt 2 tbsp (30 ml) of the butter over medium heat. Add the ginger, fish sauce and brown sugar. Cook gently until the brown sugar is melted and the ginger is softened, about 2 minutes. Let cool slightly.

In a bowl, whisk the remaining butter with an electric mixer until very smooth. Add the cooled ginger mixture and whisk to combine. Refrigerate for 15 minutes. Whisk again until light and airy. Whisk in the remaining ingredients. Season to taste with salt and pepper.