A great holiday variation on a lobster boil

Holiday Lobster Boil

This is nice variation on a summer lobster boil with some complex flavors and undertones.  This will make a great recipe for the holidays.  This can be used for 2 lobsters or 12 lobsters. 



  • 2 medium white onions, sliced into 1-inch rings
  • 2 large carrots, sectioned and cut into thirds
  • 3-6 celery root, cut into 1-inch cubes
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 large bay leaf
  • 1 1/2 bottle dry white wine
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons of Sea Salt
  • Live lobsters, about 1 1/2 pounds each
  • 1 pound unsalted butter, melted and clarified
  • lemons, halved and de-seeded



  • Place onions, carrots, and celery root into a large stockpot. Put the thyme, rosemary and bay leafs into a cheesecloth bag, add to the pot of vegetables.
  • Fill stockpot 2/3 full with cold water; Bring to a rapid boil then reduce the heat to low, and let simmer about 30 minutes. Until the celery root is tender but not falling apart.
  • Remove the vegetables and place them in an adjoining pot. Leave the spice bundle.
  • Add white wine peppercorns and sea salt; let simmer for another 15 minutes then turn the heat back to High and get a rolling boil.
  • Add 4 to 6 lobsters to the boiling pot; making sure the liquid covers all the lobsters. Bring the pot to a boil again, and cook lobsters for about 12 minutes. Remove lobsters and put them on a platter. Repeat with any remaining lobsters.
  • While you are making the lobster pot ready make sure you melt and clarify butter to serve with your lobsters. 
  • After you add the wine to the stockpot, return to the vegetables, take out the carrots and onions. Mash the celery root up adding ½ to 1 cup of cream (or milk), 3 tablespoons of butter and salt to taste. Cover to keep warm and serve as a side dish.

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