Seawater Lobster

Nothing beats the taste of lobster cooked in seawater.  Learn how to make your own Seawater Lobster, and how that lobster can quickly become a sumptuous Lobster Corn Chowder.  See how a Vegetarian Chili becomes a Vegetarian Shepherd’s Pie with Vegetarian Chili with Sweet Potato, and you’ll never miss the meat!  Join Chef Michael Smith as he goes back to basics with a twist!

Yield: 2 Servings


For the Lobster:

4 large lobsters, roughly 1.5 pounds each

2 gallons of fresh local water

1 cup of salt

4 bay leaves


For the Lemon Brown Butter:

1 cup of butter

the juice and zest of 1 lemon


For the Tartar Sauce:

½ cup or so of mayonnaise

½ cup or so of green relish

the juice and zest of 1 lemon

1 tablespoon of fresh tarragon, chopped

a pinch of salt

any lobster coral, from 2 lobsters


For the Lobsters:

Grab your largest pot and fill with water and salt at a ratio of one-half cup of salt for every gallon of water. Bring to a boil. Remove the rubber bands from the lobsters by crossing and firmly grasping the claws then easing them off. Commit the lobsters to the water. Throw in a bay leaf for each lobster. Bring the water back to a full boil, lower to a simmer and then set your timer for 5 minutes. When the timer goes, they’re done! Fish out the lobsters and rest on their backs as they cool.


For the Lemon Brown Butter: 

Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam. Keep a close eye on it as it foams. Swirl it gently, watching the color. 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.


For the Tartar Sauce:

Whisk all the ingredients together in a small bowl.


Shell the lobsters, dip in the butter or tartar sauce, share if you have to!