Once the timer dings, transfer the lobsters to a cutting board with tongs. Let them rest for a minute—this lets the juices redistribute, like a good steak. Then, crack, dip, and devour.
Serving with clarified butter (drawn butter) is non-negotiable. Add a squeeze of lemon, and you’ve got a meal that’s both primal and polished. And for the love of Maine, don’t skip the bib—this is messy in the best way.
Leftovers? Remove the meat, refrigerate, and use within two days for lobster rolls or a decadent omelet. Pro tip: Freeze the shells for an incredible seafood stock later.
