Lobster Boil with Golden Rabbit Enamelware
Having stores located in quintessential New England coastal towns, to say we love seafood is an understatement. Topping our seafood feast list is lobster (pronounced “lobstah” if you’re a Mainer), and although it can be enjoyed during all seasons, nothing epitomizes summer more than a lobster boil. The corn and potatoes are at their seasonal peak, and the lobster is sweet and plentiful. This classic New England meal is quick to prepare, and easily feeds a crowd.
Made up of local lobsters, small potatoes, yellow corn and fresh clams, the secret to a successful lobster boil starts with the stock pot. Our favorite is the 18 Quart Stock Pot by Golden Rabbit from their Lobster Collection. We love the beautiful lobster pattern on the porcelain enamel finish of these pieces, which makes this collection both functional and beautiful. From the butter dishes to the stock pots, Golden Rabbit’s Lobster Collection is the perfect set to help you pull off your own lobster boil. Even long after your New England vacation, these pieces will take you back to warmer days and bluer skies. Pro tip: whether we’re eating inside or out, we like to line the table with plenty of newspaper for an easy cleanup.
(Recipe adapted from Martha Stewart)
- 4 live lobsters
- 4 ears of corn, shucked and halved
- 2 lbs. clams
- 1 ½ lbs. small potatoes
- 1 large onion, quartered
- 2 heads garlic
- 1/2 cup coarse salt
- Fill a lobster pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
- Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add clams and corn, and cook for 5-10 minutes more.
- Remove potatoes, clam, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
To open a lobster you will need a lobster cracker and thin metal seafood pick. Start by twisting off both lobster claws where they meet the body. Break off the knuckles where they attach to the main part of the claw. Crack the claws, using a lobster cracker and pick the meat from the claws. Use the thin metal seafood pick to scrap the meat from the knuckles. Next separate the lobster tail from the body by bending the tail back and using a twisting motion. Insert a fork into the end of the tail where the flippers break off and push out the chunk of tail meat. Remove the black vein that runs down the middle of the tail.
We love eating lobster and the fixings with a dry sparkling wine, or a bright, clean white wine.