Entree: Canada – Newfoundland and Labrador – Lobster Boil

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 6 live lobsters, approx. 1.25 lb (570 g) each (total approx. 7.5 lb/3.4 kg live weight)
- 6 qts (5.7 L) water
- 1/2 cup (120 g) coarse sea salt
- 2 tbsp (30 ml) whole black peppercorns
- 3 bay leaves
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 3 lb (1.4 kg) small new potatoes
- 6 ears sweet corn, husked and halved (or left whole if preferred)
- 1 cup (225 g) unsalted butter (for drawn butter)
- 2 tbsp (30 g) unsalted butter (for garlic-herb butter, optional)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 4 lemons, cut into wedges, for serving
- Crusty bread or simple green salad, for serving (optional)

Instructions

Short Description:
A classic Newfoundland and Labrador Lobster Boil featuring fresh local lobsters boiled in a seasoned seawater-style stock with new potatoes and sweet corn, served with drawn butter and lemon for a simple, seaside main course.

Regional Notes:
This Atlantic Canada version highlights freshly caught Newfoundland lobsters and a straightforward seawater-style boil—salty, aromatic, and focused on the seafood. Unlike richer, saucier preparations, this regional boil keeps flavors bright and is traditionally served family-style with melted butter and lemon to let the lobster taste shine.

1. Prepare the boil: In a very large stockpot, combine 6 qts (5.7 L) water, 1/2 cup (120 g) coarse sea salt, 2 tbsp (30 ml) whole black peppercorns, 3 bay leaves, 1 large quartered onion, and 3 smashed garlic cloves. Bring to a vigorous rolling boil over high heat.
2. Cook the potatoes: Add 3 lb (1.4 kg) small new potatoes to the boiling stock. Return to a boil and cook until potatoes are almost tender, about 10–12 minutes depending on size.
3. Add corn and finish the stock: Add the 6 ears of sweet corn (halved if desired) to the pot and boil for 4–5 minutes.
4. Add the lobsters: Holding each lobster by the back, place them headfirst into the boiling pot in batches if necessary. Cover the pot and bring back to a boil; once boiling, start timing and cook lobsters 10–12 minutes for 1.25 lb (570 g) lobsters (cook 12 minutes for the larger end of the size range). Potatoes and corn should be fully tender by this time.
5. Melt and season the butter: While lobsters cook, melt 1 cup (225 g) unsalted butter in a small saucepan over low heat for drawn butter. For an optional garlic-herb butter, melt 2 tbsp (30 g) butter in a separate small pan, gently sauté 1 smashed garlic clove 30 seconds, remove from heat and stir in 1/4 cup (15 g) chopped parsley and 2 tbsp (30 ml) fresh lemon juice.
6. Remove and drain: Using tongs, transfer lobsters from the pot to a large tray or bowl to drain. Remove potatoes and corn with a slotted spoon and arrange with the lobsters on a large serving platter or newspaper-covered table for a casual boil.
7. Serve: Cut lemons into wedges. Serve whole lobsters with new potatoes and corn, drawn butter in small bowls, optional garlic-herb butter, lemon wedges, and parsley sprinkled over potatoes and corn. Provide lobster crackers, picks, and bowls for shells; offer crusty bread or a simple green salad if desired.
8. Leftovers and notes: If making ahead, reserve some of the cooking liquid to reheat lobster meat gently; avoid overcooking when reheating. Leftover lobster meat works well in chowder or cold lobster rolls.