Baked Lobster à la Ann Seranne

Preparation info
  • Four

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

The best recipe for baked lobster I’ve ever known is that of Ann Seranne, one of America’s finest cooks and cookbook authors. The great wonder, as she has remarked before, is that restaurants throughout the country don’t adopt this simple method. It is simplicity itself and provides the tenderest, tastiest lobster conceivable.

Please note that live lobsters must be used. If you are squeamish about killing a lobster, have it split by