Boiled Butter & Pepper Canadian Lobster

Thawing Procedure

- For best results, leave in the original plastic packaging then thaw in the refrigerator for 3-6 hours.
- For quicker thawing, leave in the original plastic packaging then submerge in a pan of cold water until thawed.
- Once thawed, do not refreeze.

Cooking Procedure

1. Fill a pot 3/4 full with water. Bring water to a boil and add salt.
2. Remove thawed lobster from plastic packaging and add to the pot.
3. Boil for 2 1⁄2 to 3 minutes. 
4. Remove the lobsters from the boiling water. Test them for doneness by sticking a skewer into the tail—the meat will be tender once it's finished cooking, and the skewer will be easy to insert.
5. Create pepper butter by melting unsalted butter in a saucepan on low heat. 
6. Once butter has melted, stir in lemon juice, black pepper and parsley. Add salt to taste.
7. De-shell the lobster and pour over the pepper butter.