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Ingredients25 m servings 481 cals
Original recipe yields 2 servings (2 pounds lobster)
- Bring water to a boil in a tall stockpot. Add white wine, salt, peppercorns, paprika, lemon zest, garlic powder, onion powder, cayenne pepper, and bay leaves. Stir and return to a boil.
- Lower lobsters carefully into the stockpot. Cover and cook over medium heat until lobsters are bright red and claws are easily pulled off, about 10 minutes.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of kosher salt. The actual amount of salt consumed will vary.
Per Serving: 481 calories; 2.7 g fat; 14.6 g carbohydrates; 74 g protein; 255 mg cholesterol; 12785 mg sodium. Full nutrition