This is quite under-salted relative to sea water (the baseline for cooking all seafood). Additional salt may be used based on sauce/preparation.


  • 1 TBS/QT Salt (sea salt preferred)
  • 1-2 bay leaves
  • 10 whole black peppercorns
  • pinch Herbes de Provence
  • 1 C/QT White Wine (dry)
  • 1 Oz Dry Sherry


Boil all ingredients above for 5 minutes, then add fresh lobster. Upon returning to boil, mediate heat to give a medium boil and cook 9-11 minutes/lb. Make sure boil is continuous (not too fast or too slow).

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Submitted 6/13/05.
Source: Chef relative
Submitted By: Fred Bourdelier
Boiling a Lobster