Chef Kevin Nashan of Peacemaker Lobster and Crab in St. Louis scaled this recipe for one (very hungry) person. Multiply quantities by the number of people eating, but you might want to dial down on some of the trimmin's or allow a half lobster per person to keep costs in check. (Not into lobster? We've also included tips for turning this into a shrimp boil!)
You've probably seen those white bits in melted butter. They're milk solids, and chefs often skim them out, leaving clear, liquid gold. From a culinary angle, clarified butter is good for frying; at a lobster boil, it's mostly for looks. If you want to go the distance, clarifying butter only takes 10 minutes, and directions are everywhere online.
Leave the rubber bands on the the lobster claws until after they're cooked.
No lobster? Throw a shrimp boil instead! Buy shell-on shrimp and use a sharp knife to slice through shells and devein them. (Some fishmongers will do this for you.) Jumbo shrimp take about 5 minutes to cook to opaque; large just 3.