Delaney’s Dutch Oven Lobster Pot

Delaney’s Dutch Oven Lobster Pot

Served with Linguini topped with Scampi Style Sauce directly from the Lobster Pot.


  • GetMaineLobster™ Lobster Tails (choose your fave size) -- we prefer two large tails (14-16 oz)
  • 1 TBLS Old Bay Seasoning
  • 1 medium onion (diced)
  • 4 - 6 large cloves of garlic (minced)
  • 2 large tomatoes (finely chopped)
  • 3 – 4 cups chicken stock (or fish stock)
  • 2 sticks of butter (salted)
  • 1 – 2 TBLS Italian Seasoning
  • 1 TBLS chopped parsley
  • ½ TBLS garlic powder
  • ½ TBLS black pepper
  • 1 can petite diced tomatoes


Step 1: Lobster Tail Prep: With scissors, cut off all swimmerets (pleopods) on underside of lobster tail. Cut down the center of the underbelly of tail from front to back.

Step 2: Cut sticks of butter into large pats. Stuff butter pats (generously) into tail slit between the underbelly skin and tail meat. Sprinkle generous amount of Old Bay Seasoning on top of the buttered underbelly.

Step 3: In large Le Creuset-style Dutch Oven, combine all ingredients listed after the lobster tails and Old Bay. Place lobsters with hard side of shell facing down (underside of tail facing lid of dish) directly in the liquid so that butter runs through the tail meat as the lobster is cooking.

Step 3: Place Le Creuset in Oven and bake at 400 degrees for 30 to 40 minutes until fully cooked (Amount of time needed depends on size of lobster tails)

Step 4: When the lobsters are 15 to 20 minutes from being done, prepare your favorite pasta. We prefer Angel Hair or Linguini.

Step 5: Remove the Le Creuset from the oven. With tongs, remove the lobster tails and place on cooling rack for 5 to 10 minutes. When cool enough, remove the meat from the tail. When serving, you can place entire lobster tail on top of the pasta or chop lobster.

Step 6:  Ladle sauce from lobster pot liberally onto pasta and lobster.  Garnish with chive.  Serve and enjoy!