Boiled Lobsters with Corn and Potatoes
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
- Servings: 4
Source: Martha Stewart Living, July 2009
- 1 1/2 pounds small Yukon Gold potatoes
- 1 large onion, quartered
- 2 heads garlic, halved crosswise (do not peel)
- 1/2 cup coarse salt
- 4 live lobsters (1 1/4 pounds each)
- 4 ears of corn, shucked and halved
- Drawn Butter
Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.