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Lobster Boil with Drawn Butter



prep time:

30 mins

cook time:

30 mins

Total time:

1 hour 0 mins




  • Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    ½ cup

  • 2 tablespoons Old Bay Seasoning

  • 1 large onion, peeled, quartered

  • 1 head fresh garlic, cut in half horizontally

  • 1 ½ pounds small red potatoes

  • 1 inches in diameter

  • 4 lobsters

  • 2 pounds littleneck clams

  • 4 ears corn on the cob, husked, cut in half

  • 2 tablespoons fresh parsley

  • Kosher salt, as desiredz

  • Lemon wedges, as desired


  1. For drawn butter, melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Keep warm
  2. Add 1 1/2 gallons water to a large (16-24 quart) stockpot. Add Old Bay, onion and garlic; bring to a low boil
  3. Meanwhile, tie clams loosely in cheesecloth allowing room for them to open. (This captures any loose clam meat that may fall out of the shell once they open.) Set aside
  4. Add potatoes; cook 10 minutes. Add lobsters; cook 10-12 minutes total. When lobster has 7 minutes left to cook, add cheesecloth full of clams. When lobster has 3 minutes left to cook, add corn on the cob.
  5. Once cook time is finished, strain the boil, discarding garlic and onions. Remove clams from cheesecloth; cut lobster tails in half lengthwise. Arrange contents on a large platter or table spread with paper. Sprinkle with parsley; serve immediately with clarified butter, lemon wedges and Kosher salt, as desired.