15 litres water
1 1/2 cups (375 ml) salt*
3 tbsp (45 ml) cayenne powder
1tbsp (15 ml) each celery salt,ground ginger, paprika
1/2tbsp (8 ml) each nutmeg,cloves, allspice
1tsp (5 ml) each cardamom, chili flakes
4 bay leaves
1 head garlic, smashed
2 lemons, sliced
8 red potatoes, halved
4 live 1-1/4 lb (575 g) lobsters**
4 ears corn, husks removed, cleaned, halved***
Place water, salt, seasoning, garlic and lemon slices in a very large stock pot. Add potatoes and bring to a boil.
Reduce heat to medium and cook potatoes for 8 minutes.
Add the lobsters head first to the pot. Cover and cook for 6 minutes. The lobster should be bright red.
Add corn to the pot and cook for another 4 minutes.
Remove potatoes, lobster and corn from the pot. Serve with drawn butter, crusty bread and a bottle of Blomidon Estate Cuvée L’Acadie.