Boiled Lobster with Corn and New Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 quarts water |
4 teaspoons salt, divided |
6 (1- to 2-pound) lobsters |
18 new potatoes, quartered |
6 ears fresh corn |
1 1/2 cups butter, melted |
3 lemons, halved |
french baguette, sliced |
garnish: fresh italian parsley sprigs |
Directions:
1. Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot. Plunge 3 lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound. Remove lobsters with tongs; set aside. Return water to a boil; repeat procedure with remaining lobsters.
2. Cook potatoes with remaining 1 teaspoon salt in boiling water to cover in a large Dutch oven 5 minutes. Add corn; cover and cook 5 more minutes or until potatoes are tender.
3. Arrange lobsters, potatoes, and corn on a serving platter. Serve with melted butter, lemon halves, and baguette slices. Add parsley to serving plates, if desired.
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