Lobster with Sausage, Mussels, Corn, and Potatoes

Name: Lobster with Sausage, Mussels, Corn, and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 small red-skinned potatoes; 6 small onions, quartered lengthwise; 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise; 2 12-ounce bottles pale ale; 4 cups water; 1 tablespoon Old Bay seasoning; 1 tablespoon coarse kosher salt; 10 fresh thyme sprigs; 1 pound kielbasa or linguica sausage, cut into 1-inch pieces; 6 ears of corn, husked; 2 1/2 pounds mussels, scrubbed, debearded; 3 1 3/4-pound live lobsters; 1 cup (2 sticks) butter; Lemon wedges; Lemon-Herb Mayonnaise

Servings: persons

18 small red-skinned potatoes
6 small onions, quartered lengthwise
1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise
2 12-ounce bottles pale ale
4 cups water
1 tablespoon Old Bay seasoning
1 tablespoon coarse kosher salt
10 fresh thyme sprigs
1 pound kielbasa or linguica sausage, cut into 1-inch pieces
6 ears of corn, husked
2 1/2 pounds mussels, scrubbed, debearded
3 1 3/4-pound live lobsters
1 cup (2 sticks) butter
Lemon wedges
Lemon-Herb Mayonnaise

1
Fill very large pot 2/3 full with salted water; bring to boil over high heat.
2
Meanwhile, place potatoes, onions, and fennel in another very large pot.
3
Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt.
4
Add 5 thyme sprigs and sausage.
5
Bring to boil over high heat; reduce heat to medium-high.
6
Cover; cook 15 minutes.
7
Add corn, then mussels and remaining thyme.
8
Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
9
Meanwhile, drop lobsters headfirst into salted boiling water; cover.
10
Boil until cooked through and shells turn bright red, about 13 minutes.
11
Using tongs, remove lobsters from pot.
12
Split in half lengthwise.
13
Melt butter in saucepan and divide among 6 ramekins.
14
Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open).
15
Divide among 6 large bowls.
16
Place 1/2 lobster atop mixture in each bowl.
17
Season broth with salt and pepper; pour over seafood and vegetables.
18
Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.

1019

kcal

Calories

Fat

140

Carbs

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

Saved locally in your browser — visible only to you.

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: 18 small red-skinned potatoes, 6 small onions, quartered lengthwise, 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise, 2 12-ounce bottles pale ale, and more.

Yes, Lobster with Sausage, Mussels, Corn, and Potatoes 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!