ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Boiled Lobster with Corn and New Potatoes

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Topper's at The Wauwinet Inn, Nantucket, MA