Seafood Boil

This is one of the easiest recipes, but a fun one too.  There's something for everyone in the pot. Prep time is as long as it takes you to peel the shrimp and corn and get the water in the pot to a boil.  I make mine a couple of different ways.  The Boston girl in me likes to have lobsta, but the San Francisco side of me loves crabs.  I usually look at the seafood department to see what they have and what looks best.  If your from the south, you can put in crawfish.  My boils always include corn on the cob, baby red potatoes, Italian and spicy sausages and shrimp. The rest is up to you.  I usually pair my boil with a Rose or Savignon Blanc  Cheers!


1/2 cup Old Bay Seasoning

3 lemons 

1 lb. small red potatoes halved

4 ears of corn on the cob, cleaned and cut in half

3-4 lobster tails

1 lb. cleaned fresh clams in their shell

1 lb. cleaned fresh mussels in their shell

1 lb. kielbasa or Andouille sausage cut into 2 inch slices

1 lb. large raw shrimp cleaned and deveined; tails on

1/2 lb butter melted

1/2 cup chopped parsley

 


Fill a large pot with 14-16 cups of cold water.  Juice 2 of the lemons and add juice into the pot of water.  Add Old Bay Seasoning, cover the pot and bring it to a boil.


Once the water is boiling, you will add all the ingredients into the pot according to cooking time.


Add halved potatoes to the boiling water and cook for 8 minutes


After 8 minutes, add the lobster tails and corn on the cob and cook for 5 more minutes.


After 5 minutes, add the clams, mussels and sausage and cook for 4-5 more minutes.


After 5 minutes, add the shrimp to the pot and cook for 3 more minutes.


Total cooking time is approximately 20 minutes.  


Melt the butter and divide it into small bowls for each person for dipping.


Take lobster tails and corn out of the pot with tongs and drain the rest of the ingredients in the pot into a large colander.


Place all the ingredients onto a newspaper lined table or a large platter and sprinkle with chopped parsley.


Cut the last lemon into quarters for garnish. 


Optional: Sprinkle Old Bay Seasoning on individual servings for extra flavor.


 

 


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