Classic New England Lobster Dinner
Straight from the dock to your table! There’s nothing like a boiled lobster feast to capture the essence of a true New England summer. Served with warm butter, sweet corn on the cob, and all the classic fixings. Whether it’s a special occasion or just a weekend treat, a lobster dinner brings serious coastal comfort to the table.
Marblehead locals: Stop by Little Harbor Lobster Company to get the freshest catch!!
Serves 4
Serves 4
Ingredients
4 live lobsters (1¼–1½ lbs each)
Kosher salt (for salting the cooking water)
4 ears of fresh corn, husked
1 cup (2 sticks) salted butter, melted
Check out my Sides & Salads section to find the perfect pairings with your lobster!
Directions
Boil the Lobsters (this is always my dad’s job!):
Fill a large stockpot about ¾ full with water. Salt it generously (about ¼ cup kosher salt per gallon — it should taste like the sea). Bring to a rolling boil.
Carefully lower the lobsters headfirst, cover, and cook:10–12 minutes for 1¼ lb lobsters
12–14 minutes for 1½ lb lobsters
You’ll know they’re done when the shells turn a vibrant red and the antennae pull off easily.
Cook the Corn:
In a separate pot, boil or steam the corn for 5–7 minutes, until bright and tender. Keep warm. For a nostalgic New England touch, serve with a quartered slice of white bread and a slab of butter — perfect for swiping across a hot cob of corn.Melt the Butter:
In a small saucepan, gently melt the salted butter over low heat. Pour into individual ramekins or small bowls for dipping lobster meat and brushing over the corn.Serve the Feast:
Plate each person with a whole lobster, a buttered corn cob, and their ramekin of melted butter. Serve with Cape Cod chips, anything fresh from your garden, or any fun sides & salads! Bonus points for newspaper-lined tables and lemon wedges on the side. Enjoy!!!
