That’s a might pricey boil you’re doing there! But, back when I lived on the Gulf Coast (Mobile, AL), I had some friends that did do a Lobster boil. It’s really, really good. The trick is, like shrimp, you don’t want to boil the lobster tails too long as they can toughen up. Crab and Crawfish you can boil for quite a while, but shrimp and Lobster tails don’t’ take as long. With the shorter boil time, the seasonings don’t over-power the lobster meat and it really is good……especially with some melted butter and garlic sauce on the side.
If you’ve got two pots for boiling (we always used outdoor cookers for this, so you would need two), then consider a “Corn Boil” to compliment the Lobster.
2 heads Cabbage (chopped coarsely)
10-14 ears of frozen corn (fresh takes longer)
3 pounds small red potatoes
2 large onions (cut into rings)
1 pound baby carrots
2 smoked Sausages (cut into medallions)
Salt and Pepper to taste
In a large pot, combine all ingredients and then add enough water to just reach the top of the food. Bring to a boil, cover, and continue to boil for 45 minutes.
This produces a LOT of food. It’s great to have disposable bowls to spoon the veggie mixture into and then top each bowl with one ear of corn. It’s definitely a “hands on” dish. It’s a nice veggie side to the high-end lobster.