Lobster with Dipping Sauces
Lobster-without melted butter-is the ultimate low-fat (and low-cholesterol) splurge. Try one (or all) of the sauces on our website. (The nutritional analysis does not include the dipping sauces.) 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
1/2 cup basil leaves
1/2 cup parsley leaves
4 live lobsters (1-1/4 to 1-1/2 pounds each)
Dipping Sauces (recipes can be found on our website)
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 2 of the lobsters into the boiling water. Cover and return to a boil. Uncover and boil for 6 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 2 lobsters.
2 Meanwhile, make one (or all) of the dipping sauces. Serve the lobsters hot, at room temperature, or chilled, with the dipping sauces on the side. Makes 4 servings
Makes 4 servings.
Per serving: 46 calories, 0.3g total fat (0.1g saturated), 32mg cholesterol, 0g dietary fiber, 1g carbohydrate, 9g protein, 171mg sodium.