Lobster in a pot

Lobster in a pot
  • 2 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 lb
    (450 g)


  • 6 cups
    (1 1/2 L)


  • 2 1/2 Tbsp.
    (38 mL)

    coarse sea salt

  • 1/2 tsp.
    (2 mL)

    lemon juice


In a big pot, bring the salted water to a rolling boil.

Put the live lobster claws first into the boiling water.

Allow 8 to 10 minutes of cooking time per pound (450 g); start timing from the moment

the water comes back to a boil.

Take the lobster out of the pot and plunge it into cold water for a few seconds to stop the cooking.

Crack the lobster and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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