8 ratings

Roast Maine Lobster with Crushed Potatoes, Sautéed Spinach and Lemon Garlic Butter Recipe

Staff Writer
Gotham Bar and Grille

This lobster dish comes from Gotham Bar and Grill's Chef Alfred Portale. This recipe is more intimate than his menu dishes, as he makes it at home for his family over the holidays.

Deliver Ingredients


For the garlic butter:

  • 2 sticks sweet butter at room temperature
  • 1 large clove garlic, mashed into a paste with a pinch of salt 
  • ½ tablespoon of espelette pepper (or cayenne pepper)
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh thyme, picked and finely chopped
  • 1 tablespoon coarsely ground black pepper
  • Juice of ½ a lemon
  •  Sea salt to taste

For the lobster:

  • One 4 ½ pound lobster (or two 2-pounder lobsters)
  • ½ pound small yellow potatoes, skinned and peeled
  • 1 pound fresh spinach
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon zest, grated
  • Juice of 1 lemon, or more to taste
  • 2 large cloves garlic, peeled and thinly sliced
  • Salt to taste
  • Freshly ground black pepper, to taste


For the garlic butter:

Combine all ingredients and set aside at room temperature.

For the lobster:

Steam or boil lobster for 3-4 minutes, until the shell turns bright red and the meat is slightly pre-cooked. When cool enough to handle, using a heavy knife, separate and crack the claws. Split the lobster body in half from head to tail.  Arrange lobster on a roasting pan, cut side up. Preheat oven to 475 degrees. Spread half the compound butter over the tails and place the remaining butter in a small sauce pot. Melt over low heat and add lemon juice to taste.

Roast the lobster approximately 8-10 minutes until lightly browned and the shells are a deep red and fragrant. Meanwhile, cook the potatoes and spinach.

Cook potatoes in boiling salted water until tender. Transfer to a warm serving bowl. Using a fork, lightly crush the potatoes with 2 tablespoons of extra-virgin olive oil. Add lemon zest and season with salt and freshly ground black pepper.

Bring 2 inches of water to a boil in a large pot, set over high heat.  Add spinach and stir until just wilted, approximately 1 minute. Season with salt and pepper. Remove spinach with a slotted spoon and spread out on a tray to cool. Gently squeeze out the excess water and set aside.
Heat 1 tablespoon of oil in a large sauté pan over a medium-low heat. Add garlic and cook slowly in oil until golden brown – approximately 5 minutes. Add spinach, raise heat and cook until just warmed through. Season with salt and pepper and finish with a little extra virgin olive oil and crushed chile flakes (if desired).

Arrange on a warmed serving platter. Pour the pan juices over the meat and around the platter. Serve with the crushed potatoes, sautéed spinach and the melted lemon butter for dipping.

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.