Ingredients
Scale
- ½ cup kosher salt
- 2 ½ gallons of water
- 3 whole live Maine lobsters, about 1½ 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
Instructions
- Fill a large stockpot with water and kosher salt, tall enough to hold three whole lobsters, and bring to a boil over high heat.
- Remove the husk from the corn and then cut each in half.
- Cut the head of garlic in half widthwise, quarter the potatoes and onion and remove the onion skin.
- Add the potatoes, garlic, onion and the kosher salt into the pot.
- Next, follow Daryael’s directions on how to humanely prepare the lobster before adding them to the pot.
- Chill live lobsters in the freezer for 15-20 minutes, to relax and numb the lobster
- Place lobster belly-side down on a cutting board
- Place the tip of your knife at the center of the cross on top of the lobster’s head
- Cut through the head with a firm, quick motion
- Add lobsters to the pot, ensuring they are fully submerged.
- Add the corn and cook until the lobsters have bright red shells, approximately 12 minutes.
- In the meantime, slowly melt the two sticks of butter in a small saucepan.
- Remove the lobsters from the pot using a towel, using caution as they will be very hot. Remove the tails, the claws and legs.
- In a large, deep serving platter, arrange the corn, potatoes and lobster and top with fresh parsley.
- Pour the melted butter evenly over the whole dish, making sure to coat the lobster, corn and potatoes.
- Category: Dinner
- Cuisine: American