Lobster Pot

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 25%
  • Fat: 9.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.7g
  • Protein: 23.3g
  • Carbohydrate: 45.5g
  • Fiber: 0.0g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 615mg
  • Calcium: 0.0mg


  • 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)


  1. Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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