By Jeannette Park | May 29, 2014


Photo by Jeannette Park

Lobster Boil

Servings: 2-3


  • 1 tablespoon butter
  • 1 medium onion diced
  • 8 small red potatoes
  • 2 chorizo links sliced in 1 inch pieces
  • 12 Little Neck Clams
  • 2 ears of corn halved
  • 4 ounces beer (Summer Ale suggested)
  • 2 live lobsters
  • Kosher Salt
  • Fresh cracked pepper
  • 1 tablespoon Old Bay Seasoning
  • juice from one half lemon


In a large stock pot, sauté the onion in the butter for about 5 minutes or until translucent.

Add in the potatoes, chorizo and clams, cooking for about 3 minutes. Add in the salt, pepper, Old Bay Seasoning, lemon juice, corn and beer. Bring to a simmer.

Carefully add the lobsters to the pot and cook on medium low heat for about 18 minutes. Be sure to secure the lid.

Remove from heat and serve with crusty french bread.

More about:

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger