Boiled Lobster with Corn and New Potatoes

Ingredients

• 1.5 cups butter melted
• 6  ears corn fresh
• 6 servings baguette french sliced
• 3  lemons halved
• 6 pound lobsters 
• 18  new potatoes quartered
• 6 servings garnish: parsley sprigs fresh italian
• 4 teaspoons salt divided
• 6 quarts water 

Equipment

• pot
• dutch oven
• tongs

Directions

1. Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot. Plunge 3 lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound.
2. Remove lobsters with tongs; set aside. Return water to a boil; repeat procedure with remaining lobsters.
3. Cook potatoes with remaining 1 teaspoon salt in boiling water to cover in a large Dutch oven 5 minutes.
4. Add corn; cover and cook 5 more minutes or until potatoes are tender.
5. Arrange lobsters, potatoes, and corn on a serving platter.
6. Serve with melted butter, lemon halves, and baguette slices.
7. Add parsley to serving plates, if desired.