Cajun Boiled Lobster
Ohhh lobster… we need to talk.
For most of my life, I did not get the hype. Every restaurant lobster bite I ever “politely tasted” off someone else’s plate? Trash. Bland. A chewy, ocean-scented disappointment. I hated it.
My dad—bless him—would always say, “It’s the butter that makes it good.”
And look… he’s not wrong. Butter is basically a love language. Especially when it’s drowning in garlic.
But here’s my thing:
👉 Why should the butter be doing all the heavy lifting?
I want my lobster to have flavor. Personality. A little spice in its life. THEN we add the butter and take it straight to heaven.
So we did what any good Cajun kitchen would do—we took lobster home and cooked it our way.
The Cajun way.
The boil-it-like-crawfish-and-shrimp way.
And listen… this changed everything. This is the lobster that finally made me understand the obsession.
Cajun Boiled Lobster with Spicy Lemon Butter
🦞 Ingredients – Lobster Boil
2 (2½-lb) lobsters
6 liters water
½ cup Zatarain’s liquid shrimp & crab boil
3 cups Zatarain’s powdered shrimp & crab boil
4 bay leaves
⅛ cup lemon oil
2 lemons, cut in half
🧈 Cajun Butter Sauce
1 stick butter
Juice of 1 lemon
1 tsp Slap Ya Mama Cajun seasoning
1 tsp garlic powder
Directions
Boil the Lobster
Add 6 liters of water to a large pot.
Toss in all the spices, bay leaves, lemon oil, and lemon halves.
Bring it to a rolling, aggressive boil—don’t be shy.
Add the lobsters and cook 12–15 minutes, just until perfectly tender.
⚠️ Do not overcook. Lobster will turn on you real quick if you do.
Make the Butter
Slowly melt the butter over low heat.
Stir in lemon juice, Cajun seasoning, and garlic powder.
Pour into a bowl and prepare to dip everything.
🧡 Final Thoughts
This is bold, buttery, Cajun-spiced lobster magic. The meat is flavorful all the way through, the butter just takes it over the edge, and suddenly I’m the person defending lobster at the table.
So yes…
I get it now.
And I’m never going back to bland lobster again. 🦞🔥
