Steamed Lobster with Lemon-Parsley Aioli

If you have leftovers from this recipe, make lobster rolls for lunch the next day by mixing together the
shellfish and aioli with some chopped celery and serve on top of sliced hot dog buns.

Steamed Lobster with Lemon-Parsley Aioli



Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Steamed Lobster with Lemon-Parsley Aioli


  • Kosher salt
  • 4 1 1/2- pound lobsters
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon zest (from 2 lemons)
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 2/3 cup Italian parsley leaves (chopped)


  1. Bring 3 inches of well-salted water to a boil in a very large pot. Add
  2. the lobsters, cover tightly, and cook for 12 minutes, or until they are
  3. bright red. Remove the lobsters from the pot (you can let them stand
  4. in the sink) and allow to cool slightly.
  5. While the lobsters steam, whisk together the mayonnaise, lemon zest,
  6. lemon juice, mustard, and salt in a medium bowl. Fold in the chopped
  7. parsley.
  8. Serve the lobsters with a lobster bib, crackers, and a small bowl of the
  9. aioli for dipping.
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1 comment

  • Author's avatar image
    Lu kilumi

    Hi~~ I'm Taiwan fans, I like everything here , but I need help, there are 4 1 1/2 pound lobsters in this recipe, it is true? I don't understand, or it is 1.5 pound just right? Thank you for your help and happy Valentine's Day

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