Lobster Corn and Potatoes Seafood Boil
There’s something uniquely special about the flavours of the coast. That combination of sweet, succulent seafood, fresh vegetables, and buttery sauces immediately transports me to a sunny day by the sea, even if I’m just in my back garden in the middle of the week. This Lobster Corn And Potatoes recipe captures that exact feeling. It’s a vibrant, hands-on meal that brings everyone together around the table. I stumbled upon this combination by accident one summer when I had a surplus of sweetcorn, and it’s been a hit with my family ever since.
What makes this dish so memorable isn’t just the luxurious lobster; it’s the harmony of all the elements. The sweetcorn kernels burst with juice, the baby potatoes are fluffy and creamy, and everything gets coated in a rich, garlicky herb butter that you’ll want to mop up with a good piece of crusty bread. The aroma alone—a mix of savoury seafood, warm spices, and fresh parsley—is enough to make everyone’s stomach rumble in anticipation. It reminds me of our relaxed family dinners, much like our go-to Garlic Parmesan Chicken Pasta Recipe, but with a special, coastal twist.
This is the kind of meal that works beautifully for a weekend gathering with friends or a celebratory dinner for a special occasion. It feels indulgent and impressive, yet it’s all cooked in one pot, which means less washing up and more time enjoying the company. A classic seafood boil like this is more than just a recipe; it’s an experience.
Recipe Overview
This is a one-pot wonder where we gently boil potatoes and corn in an aromatic broth before adding tender lobster. The whole lot is then generously drizzled with a decadent garlic and herb butter sauce. The flavour is rich and savoury from the butter and Old Bay seasoning, with a beautiful sweetness from the lobster and corn. I’ve found that adding the pre-cooked lobster right at the very end is the key to keeping it perfectly succulent and not at all tough.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Lobster Corn And Potatoes
- Genuine Flavour: The natural sweetness of the lobster meat is the star, perfectly complemented by the juicy pop of the corn and the earthy, tender potatoes. The garlic butter sauce ties it all together with a savoury, herbaceous finish.
- Ready in Under an Hour: From prep to table, this impressive meal comes together in about 40 minutes, making it achievable even for a special weeknight dinner.
- Flexible Recipe: Feel free to add other seafood like mussels or king prawns during the last 5 minutes of cooking. You can also toss in some smoked chorizo for a deeper, spicier flavour.
- Great for Gatherings: This dish is ideal for a summer BBQ or a relaxed dinner party. Tipping the contents onto a newspaper-lined table for everyone to dig in makes for a truly fun and memorable meal.
- Family Tested: My family absolutely adores this. Even my youngest, who is usually fussy about seafood, can’t get enough of the buttery corn and potatoes. It always gets compliments.
Ingredients You’ll Need
For a recipe this straightforward, the quality of your ingredients really matters. Fresh sweetcorn in season is a must, and I always reach for Old Bay Seasoning for that authentic seafood boil flavour. If you can’t find it, a good-quality Cajun seasoning will also work well.
- 2 whole cooked lobsters (approx. 500-600g each), halved lengthwise, or 4 large lobster tails
- 900g baby new potatoes, scrubbed
- 4 ears of fresh sweetcorn, shucked and cut into halves
- 200g unsalted butter
- 6 cloves garlic, finely minced
- 1 large lemon
- 1 tbsp Old Bay Seasoning (or Cajun seasoning)
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped, plus extra for garnish
- 1 large onion, peeled and quartered
- 2 bay leaves
- 1 tbsp coarse sea salt
- Freshly ground black pepper, to taste
Sara’s Tip: Using cooked lobster is a fantastic time-saver and makes this recipe much more approachable. Ask your fishmonger to prepare it for you to make things even simpler. If using lobster tails, they will cook in the same amount of time.
How to Make Lobster Corn And Potatoes
The process involves creating a flavourful broth, then cooking the ingredients in stages to ensure everything is perfectly done. The final flourish is the garlic butter sauce, which brings the whole dish to life.
- Create the Aromatic Broth: Take your largest stockpot and fill it about two-thirds full with water. Add the quartered onion, bay leaves, coarse sea salt, and half of your Old Bay Seasoning (about 1.5 teaspoons). Bring the water to a vigorous boil over high heat.
- Cook the Potatoes: Carefully add the baby new potatoes to the boiling water. Reduce the heat slightly to maintain a steady boil and cook for 10-12 minutes, or until they are just becoming tender when pierced with a fork.
- Add the Corn: Add the sweetcorn halves to the pot with the potatoes. Continue to boil for another 5-7 minutes until the corn is bright yellow and tender.
- Warm the Lobster: Now, gently lower the cooked lobster halves or tails into the water. The goal here is just to heat them through. What works best for me is to let them simmer for just 3-4 minutes. Any longer and the delicate meat can become rubbery.
- Drain and Arrange: Using a large slotted spoon or spider strainer, carefully remove the lobster, corn, and potatoes from the pot and arrange them on a large serving platter. Discard the onion and bay leaves.
- Make the Garlic Butter Sauce: In a small saucepan, melt the unsalted butter over medium heat. Once it’s melted and foaming, add the minced garlic and cook for about 1 minute until it’s fragrant but not browned.
- Finish the Sauce: Remove the pan from the heat and stir in the remaining Old Bay Seasoning, smoked paprika, chopped parsley, and the juice of half the lemon. Whisk everything together until well combined.
- Serve Immediately: Pour the glorious garlic butter sauce all over the lobster, corn, and potatoes on the platter. Garnish with a little extra fresh parsley, some freshly ground black pepper, and serve with the remaining lemon cut into wedges for squeezing over.
Tips From My Kitchen
- Temperature Control: Keep the broth at a steady boil for the vegetables to ensure they cook evenly. When you add the lobster, reduce the heat to a gentle simmer. This lower heat prevents the delicate lobster meat from seizing up and turning tough.
- The Secret Step: I learned that adding a tablespoon of the starchy cooking water from the pot into the butter sauce before you pour it over everything helps it emulsify. This little trick makes the sauce a bit creamier and helps it cling beautifully to the potatoes and corn.
- Make-Ahead: You can prepare the garlic butter sauce up to two days in advance and store it in the fridge. Just gently reheat it before serving. The vegetables can also be washed and prepped on the morning you plan to cook.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For food safety, ensure they are chilled and stored correctly as per the Food Standards Agency guidelines. Reheat gently in a pan with a splash of water or in the microwave.
Common Mistakes to Avoid
- Overcrowding the pan: It’s essential to use a very large stockpot to give everything enough space to cook evenly. If your pot is too small, the temperature of the water will drop too much when you add the ingredients, leading to mushy potatoes and uneven cooking. If needed, cook in two batches.
- Overcooking the Lobster: This is the most common pitfall. Since we are using pre-cooked lobster, it only needs to be warmed through in the simmering water. 3-4 minutes is plenty. Watch it carefully; the meat should be opaque and warm, not tough.
- Skipping the Aromatics: Don’t be tempted to just boil everything in plain salted water. The onion, bay leaves, and Old Bay in the broth infuse the potatoes and corn with a foundational layer of flavour that makes a huge difference to the final dish.
Delicious Variations to Try
One of the best things about a seafood boil is how easily you can adapt it. Feel free to mix and match based on what’s fresh or what you have on hand.
- Add More Seafood: Add a handful of fresh mussels, clams, or large, shell-on king prawns to the pot for the last 4-5 minutes of cooking. They are ready when the prawns are pink and the shellfish have opened.
- Spicy Version: For those who like a bit of heat, add half a teaspoon of cayenne pepper or a finely chopped red chilli to the garlic butter sauce.
- Smoky and Savoury: Add 200g of sliced andouille sausage or good-quality smoked chorizo to the pot along with the corn for a deep, smoky flavour that pairs wonderfully with the seafood. It’s a different direction from seafood, just as a flavourful Lemon Garlic Chicken would be.
What to Serve With Lobster Corn And Potatoes
While this is certainly a substantial meal on its own, a few simple accompaniments can complete the experience.
- Crusty Bread: A fresh baguette or sourdough is non-negotiable for mopping up every last drop of that incredible garlic butter sauce.
- A Simple Green Salad: A crisp salad of rocket or little gem lettuce with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the butter.
- Drink Pairings: A chilled glass of a crisp white wine like a Sauvignon Blanc or Pinot Grigio is a classic choice. For beer lovers, a light lager or a pale ale works beautifully.
Frequently Asked Questions
Lobster Corn And Potatoes
Ingredients
Method
- Create the Aromatic Broth: Take your largest stockpot and fill it about two-thirds full with water. Add the quartered onion, bay leaves, coarse sea salt, and half of your Old Bay Seasoning (about 1.5 teaspoons). Bring the water to a vigorous boil over high heat.
- Cook the Potatoes: Carefully add the baby new potatoes to the boiling water. Reduce the heat slightly to maintain a steady boil and cook for 10-12 minutes, or until they are just becoming tender when pierced with a fork.
- Add the Corn: Add the sweetcorn halves to the pot with the potatoes. Continue to boil for another 5-7 minutes until the corn is bright yellow and tender.
- Warm the Lobster: Now, gently lower the cooked lobster halves or tails into the water. The goal here is just to heat them through. What works best for me is to let them simmer for just 3-4 minutes. Any longer and the delicate meat can become rubbery.
- Drain and Arrange: Using a large slotted spoon or spider strainer, carefully remove the lobster, corn, and potatoes from the pot and arrange them on a large serving platter. Discard the onion and bay leaves.
- Make the Garlic Butter Sauce: In a small saucepan, melt the unsalted butter over medium heat. Once it's melted and foaming, add the minced garlic and cook for about 1 minute until it's fragrant but not browned.
- Finish the Sauce: Remove the pan from the heat and stir in the remaining Old Bay Seasoning, smoked paprika, chopped parsley, and the juice of half the lemon. Whisk everything together until well combined.
- Serve Immediately: Pour the glorious garlic butter sauce all over the lobster, corn, and potatoes on the platter. Garnish with a little extra fresh parsley, some freshly ground black pepper, and serve with the remaining lemon cut into wedges for squeezing over.
Notes
There is such a deep satisfaction in making and sharing a meal like this Lobster Corn And Potatoes. It’s generous, flavourful, and a little bit messy in the best possible way. I hope you and your loved ones enjoy this taste of the seaside as much as we do. If you try it, please leave a comment below and let me know how it turned out! – Sara Gomez
