How to Make a Stovetop Lobster Boil

a lobster boil with clams potatoes and corn divided between red and white plates and a metal serving platter Becky Luigart-Stayner for Country Living

Martha’s Vineyard locals Jackie and Doug Korell (former owners of Katama General Store in Edgartown) are known for their traditional beach clambakes. Their 30-minute stovetop method is ideal for times when the beach is out of reach.

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IngredientsPrint1 1/2 lb.

red potatoes, parcooked for 5 minutes

linguiça sausages, cut on the diagonal into 1-inch slices (optional)

ears corn, shucked and cut into three pieces each

(1 1/4 pound) live lobsters

1 lb.

littleneck clams, cleaned

1 lb.

mussels, cleaned

large handfuls rockweed (optional)

Step 1Put 2 cups water in a 12-quart stockpot with a tight-fitting lid. Place the ingredients in the stockpot in the following order: potatoes, linguiça sausages (if using), corn, lobsters, clams, mussels, and rockweed (if using).Step 2Cover and bring to a boil over high heat. When you see steam, set a timer for 15 minutes. Check the lobsters for doneness by gently twisting an antenna; it should come off easily. Discard any mussels and clams that haven’t opened. Serve immediately.

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