The thing about a Lobster Boil is that it is just that, a boil!
Everything gets cooked up in one large pot of water. You’d think something that looks so elaborate might be hard, but it’s actually one of the easiest meals to prepare. Of course you’ll need live lobster, along with Andouille sausage (or your favorite sausage), corn, potatoes, onions, and fresh herbs. Everything gets added to a pot of boiling water, and in around twenty to thirty minutes, dinner is done. A sure way to know your lobsters are cooked all the way through is to watch for the shells to turn a bright red. For a one and a quarter pound lobster that should take about five to eight minutes in a pot of boiling water.
I wanted this dinner to be casual, yet fun.
So, I kept the table very simple using melamine dinnerware, striped napkins and plenty of red accents for a red, white, and blue themed table. I picked some flowers from outside and served dinner on a large platter so that everyone could easily serve themselves. When picking flowers for a table, make sure to keep them either small enough or low enough so that people on the other side of the table are not blocked by the flowers and can have a clear conversation with their tablemates.
Make sure you have sufficient servings of melted butter around your table for easy access.
In my book, whole lobsters simply cannot be served without plenty of warm butter for dipping, along with toasted bread, and either a side salad or summer fruit. I went with slices of refreshing watermelon! And for drinks, simple summertime sangrias were the perfect compliment to this meal. I went with a rosé wine and a mix of fresh peaches and watermelon. I served up a jug full of fruit lemon water as well. And just like that your summer Lobster Boil is complete! This is the perfect meal to entertain with from now until the leaves begin to turn!
Lobster Boil Recipe
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
Directions
- 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.
- 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.
- Remove the potatoes, sausage, clams, and corn from the water. Discard the onion, garlic, and herbs, and any clams that do not open.
- Serve the lobster, clams, sausage, potatoes, and corn with melted butter and fresh herbs.
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