The RiverMead Lobster Dinner | Dinner with Daryeal

Bill’s favorite meal was his community's Annual Lobsterfest dinner. While the meal was delicious, it was special because it created a memorable experience for him and his family.

Each year, RiverMead residents, along with their family and friends, gather for the Annual Lobsterfest, a cherished tradition celebrating New England’s culture with lobster and other classic regional dishes.

For Bill, a recent Lobsterfest was particularly memorable, making it his favorite event. He was able to invite his cousin and his cousin’s family who were visiting from Colorado to spend time with him.

The meal, which Bill described as absolutely delicious, became even more special with the creation of lasting family memories. This combination of good food and cherished moments is what makes any meal truly extraordinary.

See event photos from this year’s Lobsterfest here.

It was absolutely delicious – but very special because my cousin and his family in Colorado were making a stop to spend time with me on their way to Squam Lake in New Hampshire.

When preparing this dish at home, please follow Daryeal’s instructions for humanely handling the lobsters.

Start by placing the tip of your knife in the crack located just behind the eyes on the lobster’s head. Press down firmly and quickly to split the head completely in half. Although the legs may continue to move slightly afterward, rest assured the lobster is in fact dead and now ready for the pot.

Want to try it for yourself? Follow along with Daryeal or check out the full recipe below!

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The RiverMead Lobster Dinner

  • Total Time: 45-60 minutes
  • Yield: 4 Servings 1x


  • ½ cup kosher salt
  • 2 ½ gallons of water
  • 3 whole live Maine lobsters, about pounds each
  • 5 ears of sweet corn, shucked and halved
  • 1 large yellow onion, quartered
  • 1 head of garlic, halved
  • 3 russet potatoes, quartered
  • 1 bunch fresh parsley, finely chopped
  • 2 sticks salted butter, melted


  1. Fill a large stockpot with water and kosher salt, tall enough to hold three whole lobsters, and bring to a boil over high heat.
  2. Remove the husk from the corn and then cut each in half.
  3. Cut the head of garlic in half widthwise, quarter the potatoes and onion and remove the onion skin.
  4. Add the potatoes, garlic, onion and the kosher salt into the pot.
  5. Next, follow Daryael’s directions on how to humanely prepare the lobster before adding them to the pot.
    1. Chill live lobsters in the freezer for 15-20 minutes, to relax and numb the lobster
    2. Place lobster belly-side down on a cutting board
    3. Place the tip of your knife at the center of the cross on top of the lobster’s head
    4. Cut through the head with a firm, quick motion
  6. Add lobsters to the pot, ensuring they are fully submerged.
  7. Add the corn and cook until the lobsters have bright red shells, approximately 12 minutes.
  8. In the meantime, slowly melt the two sticks of butter in a small saucepan.
  9. Remove the lobsters from the pot using a towel, using caution as they will be very hot. Remove the tails, the claws and legs.
  10. In a large, deep serving platter, arrange the corn, potatoes and lobster and top with fresh parsley.
  11. Pour the melted butter evenly over the whole dish, making sure to coat the lobster, corn and potatoes.
  • Category: Dinner
  • Cuisine: American

About CCL Hospitality Group

CCL Hospitality Group is a nationwide leader in culinary and support services with four distinct operational companies – Morrison Living, Unidine, Coreworks, and The Hub. We provide modern world-class hospitality infrastructure, talent, and innovation. We are shaping the industry’s future leaders with a culture of service focused on elevated hospitality offerings for community living across the country. Learn more here.

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