We are very lucky to live within walking distance of the freshest and best seafood source in NYC – Lobster Place in Chelsea Market. Along with some of the best chefs in Manhattan and a slew of tourists, we make it a regular stop throughout the week.
One of our most fun, fancy yet simple dinners is broiled lobsters. Date night starts with a trip to the Market to buy two live 1.5 pound lobsters – we’ve found this is the perfect size for how much we eat and “meat to crack” ratio. We grab any other needed provisions from Manhattan Fruit Exchange, a bottle of wine from Chelsea Wine Vault and we’re on our way home to cook.
Wine notes: Recommended wine varieties are White Burgundy/Chardonnay, Sancerre/Sauvignon Blanc or Champagne. They all have nice minerality and acidity that pairs well with any seafood. A White Burgundy with butter notes pairs nicely with the richness of lobster. Champagne is a treat for any occasion but the toasty bubbles are a lobster’s best friend.
While we prep, we keep the lobsters in a bag outside in the garden so they stay cool. Try to procure them as soon as possible to cooking time, we generally cook them within an hour of bringing them home.
Wee Cottage Boiled Lobsters
Source: Tobin Ludwig
- 2 live 1.5 lbs lobsters
- 2 tbsp salt
- 1 medium-sized white onion
- 1 bay leaf
- To use the leftover water for stock: 3 stalks of celery, 3 carrots, 1 fennel bulb
- Fill large pot with water, season with 2 tablespoons of salt, 1/2 of a sliced white onion and 1 bay leaf
- Heat water to a rolling boil
- Swiftly drop lobsters into the boiling water, head first
- Put lid on immediately and hold firmly for 1 minute
- If you chose 1.5 pound lobsters, cook for 15 minutes (if your lobsters are a different weight, cook for 10 minutes per pound – so 10 minutes for a 1 lbs lobster and 20 minutes for a 2 lbs lobster, and so on…)
- When cooked, remove lobsters with tongs and place in a large bowl to cool
- After approximately 5 minutes, the lobsters will be ready to serve