Boiled Lobster with Corn and New Potatoes

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Yield:

6 servings

Recipe from

Coastal Living

Ingredients

6 quarts water
4 teaspoons salt, divided
6 (1- to 2-pound) lobsters
18 new potatoes, quartered
6 ears fresh corn
1 1/2 cups butter, melted
3 lemons, halved
French baguette, sliced
Garnish: fresh Italian parsley sprigs

Preparation

Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot. Plunge 3 lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound. Remove lobsters with tongs; set aside. Return water to a boil; repeat procedure with remaining lobsters.

Cook potatoes with remaining 1 teaspoon salt in boiling water to cover in a large Dutch oven 5 minutes. Add corn; cover and cook 5 more minutes or until potatoes are tender.

Arrange lobsters, potatoes, and corn on a serving platter. Serve with melted butter, lemon halves, and baguette slices. Add parsley to serving plates, if desired.

Note:

Executive Chef Chris Freeman,

Topper's at The Wauwinet Inn, Nantucket, MA,

May 1999
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