Name: Boiled Lobster with Marjoram and Parsley Sauce (Astice con Salsa di Maggiorana)
Total time: 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 tablespoons extra virgin olive oil; Salt; 3 to 4 sprigs fresh marjoram; 6 to 8 sprigs flat-leaf Italian parsley; 3 tablespoons fresh lemon juice; 4 live Maine lobsters, about 1½ pounds each

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This is a typical New England specialty served in an unmistakably Italian way. A tip I learned from Maine lobster fishermen is to cook lobsters in very salty water, in essence recreating their tradition of cooking them in sea water.

Ingredients

Salt
4 live Maine lobsters, about 1½ pounds each
3 tablespoo

Europe
Italy
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Put at least 8 quarts water in a large, wide pot that will accommodate the lobsters, place over high heat, and bring to a boil. (If you do not have a large enough pot, use two pots.) Add at least ¼ cup

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