Don't forget the napkins! This lobster boil is the perfect summer feast to carry with you after the season ends. Packed with lobster, clams, corn and potatoes, it's a family meal that brings everyone to the table.
1/4 cup Salt 1 Head of garlic, cut across equator 1 Bay leaf 4 Thyme sprigs 1/2 lb New potatoes 2 1-lb live lobsters, bands removed from claws 2 Ears of corn 1/2 lb Clams Lemon wedges for garnish 1/2 cup Melted butter for dipping Toasted baguette Equipment: 1 12x12 sheet of cheesecloth Lobster crackers Kitchen twine
Bring a large pot of water — fitted with an insert — to a boil and add in the salt. Drop in the garlic, the bay leaf and thyme. Add in the new potatoes and cook for 3 minutes.
Add in the lobster, claws first, and cook for 5 minutes. Then add in the corn.
Place the clams into the cheesecloth and tie into a bundle with kitchen twine. Add to the pot. Cook for an additional 4-5 minutes until the clams have opened.
Remove the pasta insert — holding all of the ingredients — and place everything onto a platter.
Serve with lemon, butter and baguette... and lots of napkins!
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