Lobster Boil

By: Chef Barton Seaver

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Serves 4

Ingredients

½ lb slab bacon, cut into ½ inch cubes
2 lbs red skin potatoes, small
2 ea jalapeno or fresno peppers, halved
1 lb pearl onions or boiler onions
Salt
4 – 1 ½ lb Maine New Shell Lobsters
8 ears corn, shucked and broken in half
4 sprigs fresh mint
4 sprigs fresh basil
Melted butter or aioli

Directions

In a large boiling pot, place the bacon, potatoes, peppers and onions. Cover with 2 inches of water, season generously with salt and bring to a boil. Once it comes to a boil, lower in the lobsters (head first) and place the ears of corn around the lobsters, trying to submerge the corn in the water as much as possible. Lay fresh herbs over top, return to a boil, cover and cook for 7 minutes. Turn off heat, let sit for 3 minutes. Strain off the water and dump the whole thing onto a table generously covered with newspaper. Serve with melted butter or aioli.

New Shell Lobster are great for this family style preparation – they don’t require crackers to get at the sweet meat inside!