A recipe from the kitchens of Primland Resort
Meadows of Dan, Virginia
Courtesy of Executive Chef Gunnar Thompson
Boiled Lobster with Lemon-Herb Butter
2 each 1.5 lb lobsters
1/2 lb butter, softened
Zest of 1 lemon
3 tbl chopped mixxed herbs (parsley, chives, dill, tarragon, basil, or a selection of your favorites)
Stir together butter, lemon zest and herbs. Bring 2 gallons of water to boil, add 4 tbl salt.
Add lobsters and cook for 11-13 minutes. Remove lobsters to a platter and serve accompanied with personal dishes of soft lemon-herb butter. Crck the claws and tail before serving, but leave in the shell.
Class notes: try to pick female lobsters as they are sweeter. They can be picked out of a tank and have much smaller, daintier legs than male lobsters. Do not over cook.