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Scandinavian Lobster Boil with Potato, Fennel, and Corn Salad

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 25 mins
Total time 1 hr

Serves 6

Break out the bibs for a summer lobster boil. Tip: Use kitchen scissors to cut down each tail for easier eating.


  • 1 large fennel bulb with stalks
  • 6 qt. water
  • 1 1/2 pounds red potatoes
  • 1 tablespoon crushed red pepper
  • 1/2 cup plus 3 Tbsp. apple cider vinegar, divided
  • 2 tablespoons plus 3/4 tsp. kosher salt, divided
  • 2 ears fresh yellow corn, husks removed
  • 6 (8-oz.) lobster tails
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon hot sauce
  • 2 cups (16 oz.) butter
  • Lemon wedges

How to Make It

  1. Trim stalks from fennel; remove tough outer leaves from bulb. Reserve bulb. Bring fennel stalks, water, potatoes, red pepper, 1/2 cup of the vinegar, and 2 tablespoons of the salt to a boil in a large stockpot over high. Reduce heat to medium-high, and simmer 12 minutes. Add corn, and simmer until potatoes are tender, 10 to 12 minutes. Remove corn and potatoes; let cool.

  2. Return fennel mixture to a boil over high. Add lobster; boil 10 minutes. Transfer lobster to a large bowl of ice water to stop the cooking process.

  3. Cut fennel bulb crosswise into very thin slices. (Use a mandoline if you have one.) Cut corn kernels from cobs; discard cobs. If using large red potatoes, cut potatoes into eighths. (Leave small red potatoes whole.) Stir together sour cream, mayonnaise, dill, parsley, black pepper, hot sauce, remaining 3 tablespoons vinegar, and remaining 3/4 teaspoon salt in a large bowl. Add fennel bulb slices, potatoes, and corn; toss to coat.

  4. Cut shell of lobster tail segments lengthwise on top and underside, using kitchen shears. Pry open tail segments; remove meat. Discard shells.

  5. Melt butter in a large saucepan over medium. Gently add lobster meat; heat until warmed through, 2 to 3 minutes. Remove lobster, and cut each tail into 3 medallions. Serve with potato salad and lemon wedges.

Also appeared in: Coastal Living, June, 2016;