Ingredients:

  • 4 quarts (3.8L) water
  • 3 tbsp (17g) coarse sea salt
  • 1 lemon, halved
  • 4 cloves (12g) garlic, smashed
  • 2 sprigs (4g) fresh thyme
  • 1 tsp (2g) black peppercorns
  • 4 (1.25 lb / 567g) live Maine lobsters
  • 1 lb (450g) baby gold potatoes, halved
  • 4 ears (approx. 600g) sweet corn, cut into thirds
  • 4 tbsp (57g) unsalted butter, melted
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) smoked paprika
  • 1/4 cup (15g) fresh parsley, minced

Instructions:

  1. Fill a stockpot with 4 quarts (3.8L) of water. Add sea salt, smashed garlic, thyme, peppercorns, and one half of the lemon (squeezed and tossed in). Bring to a rolling boil over high heat.
  2. Carefully slide the halved baby potatoes into the boiling water and set a timer for 8 minutes.
  3. Add the corn thirds to the pot and set a timer for another 5 minutes.
  4. Gently lower the live lobsters head-first into the pot, ensuring they are fully submerged.
  5. Boil the lobsters based on weight: 8 minutes for 1 lb, 9 minutes for 1.25 lb, 10-11 minutes for 1.5 lb, or 12-13 minutes for 2 lb.
  6. Prepare the dipping butter by mixing melted unsalted butter, fresh lemon juice, smoked paprika, and minced parsley.
  7. Remove ingredients with a slotted spoon and serve on a large platter with the prepared dipping butter.