Fresh Lobster with Potatoes and Corn

Buy your lobsters. Do NOT name them. You can either put them in the freezer for a bit or not.

Bring a large pot of salted water to a boil. Place the lobsters into the water and boil them for about 15 minutes. The general rule is to boil 10 minutes per every pound. When they are done, remove them from the water and let them cool for a few minutes.

In the meantime, boil your potatoes and corn until tender, 15 minutes. Drain off the water and toss the potatoes and corn with 2 tablespoons of melted butter, the Old Bay and a pinch of salt and pepper.

Reserve the rest of the melted butter for lobster dipping.

If you want to make actual drawn butter, you slowly heat up the remaining butter until you see a foam on top. Skim that off. The milk solids will drop to the bottom of the butter, so go ahead and strain the butter into a small dish. Voila! You now have drawn butter. Butter, butter, butter.

As far as how to correctly remove the meat from a lobster, I’m no expert. What we did was twist off the legs first and suck out the meat/juices. If you have to pull the leg shells apart at the joints to get more meat, DO IT.

Then you start to pull off the tail and pull the meat out of there and any place else that you can find meat.

Dip the lobster meat in the melted butter and serve with the corn and potatoes.