
This recipe captures the luxurious essence of Eleven Madison Park's refined Lobster Boil, adapted for the home kitchen with easily accessible ingredients and techniques that highlight the sweet, succulent lobster and vibrant seasonal vegetables.
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.
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.
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.
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.
600 kcal
Calories
45g
Protein
50g
Carbs
30g
Fat