PEI Lobster Supper
A whole boiled lobster served simply with melted butter, alongside potato salad, rolls and other sides, the way it's plated at Island community suppers.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •very large pot
- •lobster crackers and picks
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 22 g
- carbs
- 2 g
- protein
- 30 g
- calories
- 350
Instructions
- 1
Bring the salted water to a rolling boil in a very large pot.
- 2
Plunge the lobsters in head-first, cover, and return to a boil as quickly as possible.
- 3
Boil about 8-10 minutes per lobster depending on size, until shells are bright red.
- 4
Remove and let rest for a couple of minutes before cracking.
- 5
Melt the butter and set out with lemon wedges for dipping.
- 6
Serve each lobster whole with crackers and picks, alongside boiled potatoes, corn and rolls, family-style.
Chef's tips
Use plenty of well-salted water so the lobster cooks quickly and evenly, closer to the ocean it came from.
Ingredient substitutions
- melted butter → garlic butter for extra flavour
Storage
Leftover picked lobster meat keeps 1-2 days refrigerated.
Reheating
Best served fresh; leftover meat is better used cold in a roll or salad than reheated.
Common mistakes to avoid
- •Overcooking the lobster until the meat turns tough
- •Under-salting the boiling water
Serving suggestions
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