East Coast Lobster Seafood Boil
Prep Time
Cooking Mode
4 medium sweet onions
3 lemons, divided
8 garlic cloves, peeled
4 cups clam-style tomato juice
¼ cup seafood seasoning (Old Bay or Cajun spice)
3 tbsp salt
1 bag Compliments Mini Red Potatoes, each cut in half
2 whole live lobsters, (seafood counter)
1 pkg mussels, rinsed and scrubbed (seafood counter)
4 corn cobs, husked, each cut into 3 sections
12 shrimp, 6 - 8 count, deveined, in-shell (seafood counter)
3 tbsp Compliments Butter, unsalted, room temperature
1 pkg Compliments Fresh Dill, picked and chopped
4 medium sweet onions
3 lemons, divided
8 garlic cloves, peeled
4 cups clam-style tomato juice
¼ cup seafood seasoning (Old Bay or Cajun spice)
3 tbsp salt
1 bag Compliments Mini Red Potatoes, each cut in half
2 whole live lobsters, (seafood counter)
1 pkg mussels, rinsed and scrubbed (seafood counter)
4 corn cobs, husked, each cut into 3 sections
12 shrimp, 6 - 8 count, deveined, in-shell (seafood counter)
3 tbsp Compliments Butter, unsalted, room temperature
1 pkg Compliments Fresh Dill, picked and chopped
Directions
1Fill an 8 to 10 L/qt pot with 6 L/qt of water and set over high heat. Peel and quarter the onions. Cut 2 of the lemons into quarters (slice the remaining lemon into thin wedges; reserve for serving). When the water is at a rolling boil, add quartered onions and lemons, plus the garlic, clam style tomato juice, seafood seasoning and salt.
2Add next ingredients to the pot, timing each addition’s cook time as indicated (leaving previously added ingredients to continue cooking in the pot): Add the halved potatoes; cook 8 min. Next, grab the lobsters by the back of the shell above the tail, gently lift and set them in the pot; cook 5 min. (tails shells turn bright red). Then add the mussels and corn at the same time; cook another 5 min. (shells open once mussels are fully cooked). Add the shrimp; cook another 2 min. (shrimp firm up and shells turn pink.)
3Turn off the heat. Transfer the lobsters from the broth to a chopping board. Cut the lobsters in half lengthwise; crack open the claws and knuckles; place lobsters on platter. Transfer the rest of the hot seafood to the platter, leaving the broth in the pot.
4In a bowl, whisk together the butter and 1 cup (250 mL) of the hot broth; pour over the seafood. Garnish with dill and reserved lemon wedges to serve.
Tips
1
- Seafood cooking times are approximately 8 to 12 min. for lobster, 7 to 8 min. for mussels, 2 to 3 min. for shrimp.
- For extra flavour, add Italian or Andouille Sausage during simmering.
Disclaimer
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Personal Note
Personal Note
