The Grand Home Boil: An Eleven Madison Park-Inspired Lobster Feast

Instructions

1. 1

   Prepare the Boil Liquid: In a very large stockpot (8-10 quart), combine seafood stock, white wine, water, lemon halves, quartered onion, smashed garlic, celery pieces, bay leaves, Old Bay seasoning, and black peppercorns. Bring the mixture to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes to allow flavors to meld.

2. 2

   Add Potatoes and Sausage: Increase heat to medium-high and bring the liquid back to a boil. Add the baby new potatoes and sliced sausage to the pot. Cook for 10-12 minutes, or until the potatoes are tender-crisp.

3. 3

   Add Corn and Lobster: Add the halved corn cobs to the pot. If using raw lobster tails, add them now and cook for 5-7 minutes, or until opaque and shells turn bright red. If using whole cooked lobsters, add them now and cook for 3-5 minutes, just to heat through.

4. 4

   Finish and Serve: Carefully remove all ingredients from the pot using a slotted spoon or tongs, arranging them on a large platter or individual plates. Ladle a small amount of the flavorful broth over the ingredients, if desired. Garnish with fresh chopped parsley and serve immediately with melted butter and extra lemon wedges on the side.