Lobster Boil with Drawn Butter

6 servings
30 min prep time
1 hr total time

The epitome of summer a lobster boil is best enjoyed outdoors. Minimal cooking time results in a feast for everyone gathered. 


1/2 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

2 tablespoons Old Bay Seasoning

1 large onion, peeled, quartered

1 head fresh garlic, cut in half horizontally

1 1/2 pounds small red potatoes, 1 to 2-inches in diameter

4 (1 1/2-pound) live lobsters

2 pounds littleneck clams

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

2 tablespoons chopped fresh parsley

Kosher salt, as desired

Lemon wedges, as desired


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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. 

  • STEP 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.