Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Any excuse for a lobster boil is a good one. The gold potatoes from Local Roots and the holidays were all the excuse I needed! While for me, fennel is non-negotiable in this dish, feel free to sub in any other seasonal vegetables you'd like, and add them in according to their best cooking time. Also, you'll need a very large pot for this...so bust out your biggest stock pot and get boiling!
2- 4 ea whole, live lobsters, 1¼ or 1½ lbs each
1 lb gold potatoes, or fingerlings
2 ea fennel bulbs
½ lb green beans
2 ea beer of your choice
1 Tbs whole coriander seeds
½ Tbs whole black peppercorns
1 ea bay leaf
⅓ c kosher salt
1. In a large stockpot, combine beer, coriander, peppercorns, bay leaf and salt. Add water until pot is mostly full. Remember that you’ll be adding lobsters and veggies, which will displace space in the pot, so leave enough room so that it won’t overflow. Cover, and bring to a boil.
2. While the stock is coming to a boil, trim stalks and bottoms off of the fennel, and add to the pot. Quarter the fennel bulbs and set aside.
3. Once stock is boiling, it’s time to start cooking! For 1¼ lb lobsters, the boil time is 10 minutes; for 1½ lb lobsters, the boil time is 12 minutes. The cooking method for the rest of the ingredients will depend on how many lobsters you have, how large they are, and how large your pot is. Your pot should be large enough to cook 2 lobsters at a time.
For 2 lobsters: Once stock is boiling, add potatoes and cook for 10 minutes. Add fennel quarters and then lobsters. Cover and cook for either 10 or 12 minutes, depending on the size of the lobster, adding green beans in the last two minutes.
For 4 lobsters: Once stock is boiling, add potatoes and the first two lobsters, cover and cook either 10 or 12 minutes, depending on the size of the lobsters. Remove the lobsters, then add fennel quarters and the last two lobsters, cooking again according to size. Add the green beans in the last two minutes.
5. When the lobsters have finished cooking, remove them from the stock to a platter. Scoop out potatoes, green beans and fennel and add them to the platter. Serve with melted butter and bibs!
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