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Giuliano Hazan

Boiled Lobster with Marjoram and Parsley Sauce

Astice con Salsa di Maggiorana

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
How to Cook Italian
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

Method

  1. 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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