August 27, 2016
Lobsters and dipping sauces on red checkered tablecloth

Lobster with Dipping Sauces

by Berkeley Wellness  |  

Lobster—without melted butter—is the ultimate low-fat splurge. We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.

Makes 4 servings


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.