Classic lobster boil

CLASSIC LOBSTER BOIL

Charlotte Langley, Chef & PEI native, Canada

“A classic lobster boil is a true celebration of the short wild lobster season just off the shores of my home. In spring, the boil is slightly different to the fall version. Spring’s has cellar-stored potatoes and cabbage as well as white rolls with warm butter and pickled beets with a plate of sliced cucumber, even though they’re not in season just yet. In fall, we serve it with fresh corn, basil and a juicy tomato salad as well as a plate of sliced cucumbers.”

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INGREDIENTS

  • As many lobsters you think you can handle (I can manage about 2)

  • Sea salt (either from the sea itself or some Atlantic sea salt)

  • Salted butter

  • White vinegar

  • Seasonal sides to be served alongside the lobster (take inspiration from Charlotte’s spring or fall versions in her introduction above)

RECIPE

Put a large pot of sea salted water on the boil and when the water is boiling rapidly, plunge a few lobsters into the pot and cover. Let them boil for around 10-12 minutes and immediately plunge in an ice bath once finished to stop the cooking process.

Melt a small pot of salted butter and add a little dash of white vinegar. Serve the lobsters on yesterday’s newspapers and go to town! Cold lobster with warm butter is the key.