Cooking Lobsters on the Rocks

A New England rite of passage and always worth the effort! Fill your biggest pot up with sea water, bring to a boil over your fire. First hit with thick-skinned whole, small potatoes; remove with a big slotted pasta spoon or handled colander, set aside, mix with unsalted butter (they absorbed plenty of salt from the sea water, believe!) and herbs; keep hot. Boil your corn for two mins max; remove, then get your lobbies in fast and don’t overcook your shedders this time of year. Theatrical teamwork cooking at the nadir or summer and my favorite meal of the season.