Lobster Corn Boil Recipe

Name: Lobster Corn Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small red potatoes, whole; 1/2 gallon white wine; 1/2 gallon water; 2 cups clam juice; 3 tablespoons garlic, chopped; 3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley; 2 cups butter; 1 tablespoon crushed red pepper flakes; 3 tablespoons salt; 1 tablespoon black pepper; 2 whole live lobsters, 1 lb each; 12 black mussels; 12 manila clams or 12 littleneck clams; 16 -20 shrimp (count per pound); 2 ears corn on the cob, cut in half

Servings: persons

8 small red potatoes, whole
1/2 gallon white wine
1/2 gallon water
2 cups clam juice
3 tablespoons garlic, chopped
3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley
2 cups butter
1 tablespoon crushed red pepper flakes
3 tablespoons salt
1 tablespoon black pepper
2 whole live lobsters, 1 lb each
12 black mussels
12 manila clams or 12 littleneck clams
16 -20 shrimp (count per pound)
2 ears corn on the cob, cut in half

1
Boil potatoes until half way cooked, about 10 minutes.
2
Drain and set aside.
3
In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
4
Bring to a boil and let boil for 5 minutes.
5
Add lobsters to boiling liquid and cover; cook for 6 minutes.
6
Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
7
Bring to a boil, and cook for an additional 6 minutes.
8
Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
9
Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
10
Add the cooked wine broth.
11
Serve with buttery garlic bread.

1364

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 small red potatoes, whole, 1/2 gallon white wine, 1/2 gallon water, 2 cups clam juice, and more.

Yes, Lobster Corn Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Corn Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions