Quality Guarantee

Delivery information

Shore to door within 24 hours

Boiled Lobster

Boiled Lobster

By Charlotte Pike

Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your luxurious Native Lobster in a few easy steps.

Lobster is actually very simple to cook at home and one of the quickest ways to achieve this is to boil them. 

This is a very nice way of cooking the lobster meat, which will be juicy, sweet and ready to serve.

The lobsters will arrive uncooked and will look a dark blue or brown colour, and boiling it will cook the meat and turn it pink.

Once boiled, it can be split in half and the meat can be picked out and served in many ways, often with a sauce.

One of my favourites is hot buttered lobster. Simply pull out the tail meat, toss it in hot melted butter and put back into the shell to serve.

Serve one per person for a main course, and a half for a small starter.

IMPORTANT: Amity Lobsters are not sold live.

Serves 2

Boiled Lobster

Ingredients

Lobster ready to be prepped for BBQ

Method

Bring a large pan of salted water to the boil.

Add the whole lobster and boil for 10-20 minutes, depending on the size of the lobster.

Start the timer when water comes up to the boil again after the lobster has been added to the pan, and boil until the lobster is an even pink colour.

Most small lobsters will take something like 10-13 minutes, 15 minutes for a medium lobster and 20 for a very large specimen.

Remove the cooked lobster from the pan and allow to cool before preparing.

It can be split in half, as with a grilled lobster, or the tail can be pulled off, peeled and served whole.

Crack the claws using lobster crackers and carefully pull the meat out, in one piece, if you can.

Boiled Lobster

About Your Lobster

Whole Scottish lobster - uncooked on slate
Native Scottish Lobster

Lobster is usually seen as the jewel in the crown of Scottish seafood.  It’s a very special treat to enjoy and surprisingly straightforward to prepare.

Ensure your lobster is fully defrosted before starting. Always defrost it in the fridge, so that it stays really cold. Remove the sleeve and bands on the claws before cooking.

Some lobster crackers and picks are useful to have to extract every last morsel of sweet flesh from the shell. A gentle tap with a hammer will break the claws and allow you to carefully pull out the meat, if you don’t have any to hand.

Do keep the shells and make a stock with them. It is very quick to do and will help extract every last bit of goodness from these beautiful crustaceans.

Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.

Subscribe to our Weekly Wave emails for the latest news, product alerts and biggest savings, including 10% off your next order when you join!

Quality Guarantee

Amity Fish will replace or refund products if they have not reached you in premium condition

Shore to Door in 48 hours

We process and dispatch your orders Monday to Thursday (if received before 09.30am).

We use third party couriers to deliver our seafood boxes to most UK postcodes on a next day delivery service. Our aim is to have your box with you within 24 hours – however at times this can take up to 2 days.

Don’t worry! The packing process along with frozen gel packs and dry ice will keep your seafood chilled/frozen during its journey, ensuring it reaches you in pristine condition.

If for any reason you are not happy with your order when received, we offer a quality guarantee.

Join our mailing list to receive
10% OFF YOUR FIRST ORDER

Sign up to our emails to receive biggest discounts, special offers and product alerts, direct to your inbox. You can cancel anytime (although we hope you don’t).