Makes 4 servings
Lobster—without melted butter—is the ultimate low-fat (and low-cholesterol) splurge. We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.
2 tablespoons coarse sea salt or kosher salt
½ cup basil leaves
½ cup parsley leaves
4 live lobsters (1¼ to 1½ pounds each)
Dipping Sauces (see below)
1. Bring a lobster pot (or a large spaghetti pot) of water to a rolling boil. Add the salt, basil and parsley, and return to a boil. Slip two of the lobsters into the boiling water. Cover and return to a boil. Uncover and boil for six minutes or until the shells are red-orange. With tongs, remove the lobsters and transfer them to a large colander to drain. Repeat with the remaining two lobsters.