Lobster Boil Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated Aug. 30, 2018
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Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe.

When serving, I split the lobsters and give each person a half. But if it's in your budget and you can find a large enough pot, by all means give everyone their own lobster. A few large shell-on shrimp thrown on top are an excellent addition to this meal as well. Serve with plenty of beer and hot cornbread.

Recipe Details

Lobster Boil Recipe

Active 15 mins
Total 45 mins
Serves 4 servings

Ingredients

  • 1 tablespoon butter

  • 1 onion, finely chopped

  • 8 small potatoes

  • 13 ounces kielbasa, cut on the bias into 2-inch pieces

  • 2 ears corn, cut into thirds

  • 3 pounds clams

  • 12 ounces beer

  • Two 1 1/2-pound lobsters

Directions

  1. In a large stockpot, melt butter over medium high heat. Add chopped onion and sweat until translucent, about 6 minutes. Add potatoes and kielbasa and stir to combine. Add corn, clams and beer and bring to a simmer. Once beer is simmering, add lobsters to pot and cover tightly with a lid. Cook until clams are open and lobster is bright red, about 18 minutes.

  2. Remove lobster from pot, crack claw and slice in half. Place potatoes, kielbasa, corn and clams in a large serving dish. Taste cooking liquid and season to taste with salt and pepper. Serve with cornbread, green salad and lemon wedges and drawn butter for dipping.

Special equipment

Large pot

This Recipe Appears In

Nutrition Facts (per serving)
765 Calories
34g Fat
48g Carbs
60g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 765
% Daily Value*
Total Fat 34g 44%
Saturated Fat 11g 57%
Cholesterol 208mg 69%
Sodium 2330mg 101%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 60g
Vitamin C 48mg 240%
Calcium 200mg 15%
Iron 6mg 33%
Potassium 1705mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)