Description
A classic coastal dish featuring whole lobsters boiled with corn, potatoes, sausage, and aromatics, served hot with drawn butter and lemon for a true New England seafood feast.
Ingredients
Units
Scale
- 2 whole live lobsters (1.25–1.5 lbs each)
- 4 small red or Yukon gold potatoes
- 2 ears of corn, halved
- 2 smoked sausages, sliced into large chunks
- 1 lemon, halved
- 1/4 cup Old Bay seasoning
- 2 bay leaves
- 1/2 cup unsalted butter (for serving)
- Salt to taste
- Water
Instructions
- Fill a large stockpot halfway with water and bring to a boil. Add salt, Old Bay seasoning, bay leaves, and lemon halves.
- Add the potatoes and boil for 10 minutes.
- Add the sausage and corn, cooking for an additional 5–7 minutes.
- Gently lower the lobsters into the pot, cover, and cook for 8–10 minutes or until the shells turn bright red and the tails curl under.
- Melt the butter in a small saucepan for dipping.
- Remove all ingredients with tongs or a slotted spoon and arrange on a large platter or individual plates.
- Serve hot with drawn butter and lemon wedges on the side.
Notes
- Use live lobsters for the freshest flavor and ideal texture.
- Don’t overcrowd the pot—boil in batches if needed.
- Serve with crusty bread or salad for a complete meal.
- Leftovers can be used in lobster rolls or chowder.
Nutrition
- Serving Size: 1 lobster meal
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 220mg
