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lobster boil

Lobster becomes easy enough for a weeknight meal with your multicooker. This delicate seafood can go from freezer to table in 15 minutes—no thawing required. Serve with biscuits and a green salad for a complete meal.

Yield 2 servings • Prep time 5 minutes • Cook time 15 minutes

2 frozen lobster tails

2 ears of corn, cut in half

Butter, melted, to serve

Lemon wedges, to serve

1. Place a trivet in the bottom of the inner pot along with 1 cup water.

2. Using a sturdy knife or poultry shears, cut a slit in the back of the shell of each lobster. Place the tails shell-side up on the trivet. Place the pieces of corn on the trivet along with the lobster.

3. Cover and lock the lid, set the valve to the sealing position, and set to Pressure Cook (high) for 4 minutes. (If using lobster that is not frozen, reduce the cook time to 2 minutes.)

4. When the cook time is complete, quick release the pressure. Using tongs, remove the lobster tails and corn. Cut the lobster tails in half lengthwise.

5. Serve with melted butter and lemon wedges. Leftover lobster meat can be removed from the shells and stored in an airtight container in the refrigerator for up to 2 days.

NUTRITION PER SERVING (DOES NOT INCLUDE BUTTER)

Calories 300 • Total Fat 3g • Saturated Fat 0.5g • Cholesterol 372mg • Sodium 201mg • Total Carbohydrate 14g • Dietary Fiber 2g • Sugars 2g • Protein 25g

LOBSTER BOIL