Our Lobster Claws Recipe
From sea to plate, savor the best lobster claws recipe. Don't miss out on these culinary delights!
Equipment
- Measuring spoons and cups
- Slotted spoon or tong
- Stove
- Large pot
- Skillet
- Chopping board
- Knife
- Platter or serving plates
Ingredients
Base
- 8 pcs. lobster claws frozen
- ¼ tsp. ground black pepper
- ½ tsp. salt
For poached lobster claws
- 2 tbsp. butter melted
- 4 cups water room temperature
- 1 cup white wine
- ½ cup lemon juice
- 4 pcs. dried bay leaves
- 2 sprigs fresh thyme
For sautéed lobster claws
- 2 tbsp. butter
- 2 tbsp. olive oil
- 3 cloves garlic minced
- 1 pc. onion small-sized, diced into cubes
- 1 pc. red bell pepper diced into cubes
- 1 pc. yellow bell pepper diced into cubes
- 1 pc. green bell pepper diced into cubes
- 1 pc. zucchini small-sized, diced into cubes
- ½ tsp. paprika
For the dip
- 4 tbsp. butter melted
For the dressing
- 4 tbsp. fresh parsley green leaves, finely chopped
- 2 pcs. lemon wedges per serving
Instructions
For poached lobster claws
- Combine the water, white wine, lemon juice, bay leaves, thyme, salt, and black pepper in a large pot. Bring the mixture to a simmer over medium to high heat.
- When the liquid mix starts to simmer, reduce the heat to low. Carefully add the lobster claws to the simmering liquid. Add the melted butter at this stage. Stirring occasionally ensures that the claws are dipped in the poaching liquid.
- With the lid partly closed, poach the lobster claws for about 10 minutes. Keep an eye out for doneness.
- When the lobster claws are cooked, take them out of the liquid using a slotted spoon or a tong. Place them on a platter or individual serving plates.
- Serve the lobster claws hot and with melted butter as a dip on the side. Garnish with fresh parsley and lemon wedges.
For sautéed lobster claws
- Place a skillet on the stove on medium heat. Put the olive oil and butter in the skillet and heat until the butter melts.
- Add the onion and garlic and sauté for a few minutes until the onions begin to be tender. Add the lobster claws to the skillet and cook each side for about 3-4 minutes until they turn bright red and the meat becomes opaque. Remove the claws from the skillet and set them aside.
- Add the bell peppers and zucchini to the same skillet on medium heat. Sauté the vegetables for about 5 minutes or until they are tender-crisp, stirring occasionally.
- Sprinkle the paprika over the vegetables and add salt and pepper. Make sure the seasoning coats the vegetables.
- Return the lobster claws to the skillet, nestling them among the sautéed vegetables. Cook for 2-3 minutes.
- Divide the lobster claws and vegetables into serving plates. Serve hot with melted butter dip. Garnish with fresh parsley and lemon wedges.
Video
Notes
- The most challenging part of cooking seafood is to balance doneness and tenderness. The frozen lobster claws used for this recipe are already pre-cooked. This shortens cooking time, so make sure not to overcook them.
- You can be sure by using a meat thermometer. The ideal internal temperature for cooked lobster claws is around 145° F. If you don't have a meat thermometer, some other methods to check are:
-
- Cooked lobster claws will turn from a translucent grayish color to a vibrant red or orange hue. This color change indicates that the lobster meat is cooked.
-
- After cooking for the suggested time, gently press on the shell of the claw. If it feels firm and resists pressure, it is likely cooked.
Nutrition
Nutrition Facts
Our Lobster Claws Recipe
Amount per Serving
Calories
154
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
604
mg
26
%
Potassium
196
mg
6
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
1677
IU
34
%
Vitamin C
35
mg
42
%
Calcium
118
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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