- 2 gal. fresh ocean water (or manually salted water)
- 4 bay leaves
- roughly 1.5 pounds each
- 1 c. butter
- 1 lb. washed baby potatoes
- 1 lb. corn
- Juice and zest of 1 lemon
- Salt to serve
Grab your largest pot and fill it with the ocean water. Throw in one bay leaf for each lobster. Bring the water to a boil over high heat. To remove the rubber bands from the lobsters, cross and firmly grasp the claws in one hand, then ease the elastics off with the other. Put the lobsters in the water. Bring the water back to a full boil, then lower to a simmer and set your timer for 15 minutes. When the timer goes off, they’re done! Fish out the lobsters with tongs and rest them on their backs to cool.
Next, make the lemon brown butter by melting the butter in a small saucepan over medium heat. Heat until it begins to steam and foam, swirling it gently to cook evenly as the color depends. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the lemon juice and zest.
In a large pot, boil the washed baby potatoes. When the water comes to a boil, add the corn and a tablespoon of salt. Cook the potatoes until they’re soft in the center, then drain and allow to steam for 2-3 minutes so the excess water evaporates.
Shell the lobsters and serve with steamed potatoes, summer corn, and the brown butter.