Lobster Boil with Drawn Butter
Servings:
6
prep time:
30 mins
cook time:
30 mins
Total time:
1 hour 0 mins
Ingredients
-
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
Directions
- 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
- Add 1 1/2 gallons water to a large (16-24 quart) stockpot. Add Old Bay, onion and garlic; bring to a low boil
- 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
- 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.
- 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.
