Boiled Lobster with Corn and New Potatoes



6 servings

Recipe from

Coastal Living


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


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.

Executive Chef Chris Freeman,

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

Coastal Living

May 1999
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