The summer in New England requires very few things to achieve pure happiness but 2 things very high on the list: lobster and live music. Looking for an exciting solution to our hunger while waiting to head to a summer concert at Fenway Park (item 2 on the summer checklist), we decided to ball out to also cross off item 1: DIY lobster!
We ventured to the popular James Hook & Co. in downtown Boston to procure a few live 1 1/2 LB lobsters. The market price was $10.99/pound, which at 1 1/2 LB, still puts the price per lobster far below the $25 it would cost to have the same priced lobster in the shack. On the way home, we stopped by Stop & Shop to also collect a few ears of corn and some small red potatoes.
Ingredients
- LIVE lobster
- Corn (husked)
- Small red potatoes (washed and whole)
- Butter (1 stick)
Directions
The beauty of DIY lobster: the ease.
Lobster
- Bring about 2 inches of water to a boil in a large pot (or if you have a steaming insert, that works even better and fill the pot with water appropriately).
- Place as many lobsters into the pot as you can.
- Steam the lobsters for about 12-14 minutes.
Potatoes and Corn
- Have a separate pot ready on the stove with some water in it. After the lobster has steamed for several minutes, use a ladle to transfer some of the “lobster water” to the separate pot.
- Once the separate pot with the lobster water is at a boil, place the potatoes in the pot (to eventually cook for about 15 minutes).
- Then, place the corn in the pot (to cook for about 7-10 minutes).
Butter
- Heat a smaller sauce pot over low to medium heat.
- Place the stick of butter into the pot and let it fully melt.
- Once melted, pour the butter through a small strainer several times.
- In the past, we have crushed garlic and placed it in the butter during the melting phases to steep the garlic flavors into the butter.
We highly recommend enhancing the DIY Lobster Bake meal with salad and other veggies. But most importantly, sling on that bib and get cracking from the comfort of your own home!