Lobster Pot

Oxmoor House
6 servings.


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1 teaspoon white peppercorns
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon celery seeds
1/2 teaspoon mustard seeds
3 bay leaves, crumbled
24 small round red potatoes
6 ears fresh corn, cut into thirds
6 (1-pound) live lobsters
1 1/2 cups dry white wine
1/4 cup plus 2 tablespoons reduced-calorie margarine
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon hot sauce
Fresh thyme sprigs (optional)


Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.

Add 4 inches water to a large stock pot; bring to a boil. Stir in spice mixture. Cover, reduce heat, and simmer 15 minutes. Add potatoes and corn; cover and simmer 25 minutes. Plunge lobsters headfirst into boiling water. Return water to a boil; cover, reduce heat, and simmer 10 minutes.

Place wine in a small nonaluminum saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until wine is reduced to 1/2 cup. Add margarine and next 3 ingredients; stir until margarine melts.

Remove lobsters from pot; drain well. To serve in the shells, place each lobster on its back. Cut the shell of the tail segment lengthwise. Insert a sharp knife between the body shell and tail shell, cutting the two apart. Crack claws.

Remove corn and potato with a slotted spoon. Place lobster, corn, and potato on a platter, and serve with margarine mixture. Garnish with fresh thyme sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 344
Caloriesfromfat 25 %
Fat 9.5 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 3.7 g
Protein 23.3 g
Carbohydrate 45.5 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 615 mg
Calcium 0.0 mg