While the lobster chills, whip up a simple drawn butter—melt unsalted butter over low heat, skim off the white solids, and add a squeeze of lemon. That’s it. Anything more is overkill, but you can go rogue with a sprinkle of smoked paprika or a dash of hot sauce if you’re feeling spicy.
Cultural note: In New England, lobster is often served with nothing but melted butter and a side of corn on the cob. In coastal France, they prefer a beurre blanc—a tangy white wine butter sauce. Pick your vibe; either is perfectly acceptable with a glass of chilled Chardonnay.
For a modern twist, try a citrus-ginger dipping sauce: mix equal parts melted butter, fresh orange juice, and a teaspoon of grated ginger. It cuts through the richness and adds a bright, unexpected pop.
