Classic lobster boil

Charlotte Langley, Chef & PEI native, Canada

“A classic lobster boil is a true celebration of the short wild lobster season just off the shores of my home. In spring, the boil is slightly different to the fall version. Spring’s has cellar-stored potatoes and cabbage as well as white rolls with warm butter and pickled beets with a plate of sliced cucumber, even though they’re not in season just yet. In fall, we serve it with fresh corn, basil and a juicy tomato salad as well as a plate of sliced cucumbers.”

INGREDIENTS

As many lobsters you think you can handle (I can manage about 2)
Sea salt (either from the sea itself or some Atlantic sea salt)
Salted butter
White vinegar
Seasonal sides to be served alongside the lobster (take inspiration from Charlotte’s spring or fall versions in her introduction above)

RECIPE

Put a large pot of sea salted water on the boil and when the water is boiling rapidly, plunge a few lobsters into the pot and cover. Let them boil for around 10-12 minutes and immediately plunge in an ice bath once finished to stop the cooking process.

Melt a small pot of salted butter and add a little dash of white vinegar. Serve the lobsters on yesterday’s newspapers and go to town! Cold lobster with warm butter is the key.