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Lobster Boil

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Lobster Boil
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
6
Ingredients
  • 1 1/2 pounds baby Yukon gold potatoes halved if large
  • 2 heads garlic tops cut off and outer skins removes
  • 1 onion halved
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 Bay leaves
  • 1/2 cup kosher salt
  • 4 live lobsters 1 1/4 pound
  • 1/2 pound Andouille sausage links
  • 1 pound clams scrubbed
  • 4 ears corn husked and cut into 3 pieces
  • Browned or melted butter for serving
Servings
6
Ingredients
  • 1 1/2 pounds baby Yukon gold potatoes halved if large
  • 2 heads garlic tops cut off and outer skins removes
  • 1 onion halved
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 Bay leaves
  • 1/2 cup kosher salt
  • 4 live lobsters 1 1/4 pound
  • 1/2 pound Andouille sausage links
  • 1 pound clams scrubbed
  • 4 ears corn husked and cut into 3 pieces
  • Browned or melted butter for serving
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Fill a large pot two-thirds full with water. Add the potatoes, garlic, onion, thyme, oregano, bay leaves, and salt. Cover and bring to a boil over high heat.
  2. Once boiling, uncover and reduce the heat to medium. Cook until the potatoes are tender, about 8 to 10 minutes. Add the lobsters, 1-2 at a time, if needed, head first. Cook until the lobsters turn bright red, about 5 to 8 minutes. Remove the lobster from the pot. Add the sausage, clams, and corn. Cook until the clams open, about 5-8 minutes longer.
  3. Remove the potatoes, sausage, clams, and corn from the water. Discard the onion, garlic, and herbs, and any clams that do not open.
  4. Serve the lobster, clams, sausage, potatoes, and corn with melted butter and fresh herbs.

Comments

  1. Karen

    I think you mean (red) not (right) the lobster turns red when cooked

    August 9, 2017 | Reply

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