Chef Kevin Nashan of Peacemaker Lobster and Crab in St. Louis scaled this recipe for one (very hungry) person. Multiply quantities by the number of people eating, but you might want to dial down on some of the trimmin's or allow a half lobster per person to keep costs in check. (Not into lobster? We've also included tips for turning this into a shrimp boil!)

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Fill a large stock pot 3/4 full with water and add 1/4 cup of salt per gallon, to taste like the sea. Bring to a boil.

  • Add potatoes; cook 10 minutes (5 if your potatoes are tiny). Add lobster, andouille sausage, and sweet corn. Cook 7 minutes. Add egg. Cook 8 minutes, for 25 minutes total.

  • Remove all the ingredients with a skimmer and transfer to a newspaper-lined table, platters or plates. Drizzle everything with butter, add a biscuit, and get cracking.

Clarified Butter

You've probably seen those white bits in melted butter. They're milk solids, and chefs often skim them out, leaving clear, liquid gold. From a culinary angle, clarified butter is good for frying; at a lobster boil, it's mostly for looks. If you want to go the distance, clarifying butter only takes 10 minutes, and directions are everywhere online.


Leave the rubber bands on the the lobster claws until after they're cooked.

Shrimp Boil

No lobster? Throw a shrimp boil instead! Buy shell-on shrimp and use a sharp knife to slice through shells and devein them. (Some fishmongers will do this for you.) Jumbo shrimp take about 5 minutes to cook to opaque; large just 3.

Nutrition Facts

1881 calories; 122 g total fat; 67 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 1031 mg cholesterol; 5867 mg sodium. 1020 mg potassium; 82 g carbohydrates; 6 g fiber; 13 g sugar; 111 g protein; 0 g trans fatty acid; 4570 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 154 mcg folate; 4 mcg vitamin b12; 515 mg calcium; 5 mg iron;