Lobster Pot
Dive into a luxurious seafood feast with this flavorful Lobster Pot recipe, a hearty one-pot dish that celebrates the fresh, briny sweetness of lobster. Perfect for a special occasion or indulgent dinner, this recipe features tender chunks of steamed lobster meat simmered with baby potatoes, sweet corn, and a medley of aromatics like garlic, onion, and celery in a rich broth infused with dry white wine, seafood stock, and a touch of smoked paprika. The addition of fresh thyme and bay leaves adds an herby depth, while a garnish of parsley and a squeeze of bright lemon bring everything together. With just 20 minutes of prep time and wholesome, easy-to-find ingredients, this Lobster Pot is an irresistible blend of comfort and elegance, making it a show-stopping centerpiece for your seafood spread.
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Recipe Information
Ingredients
- 2 whole (1.5 lbs each) live lobsters
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 diced celery stalks
- 4 minced garlic cloves
- 1 large, diced carrot
- 8 whole, halved baby potatoes
- 2 ears, cut into thirds corn on the cob
- 1 cup dry white wine
- 4 cups seafood stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) kosher salt
- 0.5 teaspoons (freshly ground) black pepper
- 0.25 cup (chopped, for garnish) parsley
- 1 cut into wedges, for serving lemon
Instructions
Fill a large stockpot with 3 inches of water and bring to a boil over high heat.
Place live lobsters headfirst into the boiling water, cover the pot with a lid, and steam for 8-10 minutes until the shells are bright red. Remove the lobsters and set them aside to cool slightly. Reserve 2 cups of the lobster cooking water.
Once the lobsters are cool enough to handle, crack the shells and extract the lobster meat from the claws, tails, and knuckles. Set the meat aside and reserve the shells.
In the same pot (cleaned), heat the butter and olive oil over medium heat. Add the diced onion, celery, garlic, and carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the potatoes and corn to the pot, stirring to combine.
Deglaze the pot with white wine and cook for 2-3 minutes to reduce the liquid slightly.
Pour in the seafood stock and the reserved lobster cooking water. Add the thyme, bay leaves, smoked paprika, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the potatoes are fork-tender.
Add the reserved lobster meat to the pot and simmer for an additional 3-5 minutes to heat through.
Remove the thyme sprigs and bay leaves from the pot. Adjust seasoning with additional salt and pepper if needed.
Ladle the Lobster Pot into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 415 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
