Seafood Boil

There's really only one way to entertain big groups in the summer: steam up a massive one-pot-meal of seasonal seafood. Why? The delicious, epically time-saving innovation of built-in sides. You don't have to worry about what to serve alongside because a seafood boil includes veggies (corn and onion), a starch (potatoes), a meat (sausage), and as much shellfish as your party can eat. All cooked at once, in less than 30 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Lunch & Dinner Recipes

Keyword: Recipes, Seafood, Summer

Skill: intermediate

Servings:

Calories: 665kcal

Ingredients

1 lobster, lobster tail or large crab per person
8 clams or mussels per person
1 ear of corn per person cut into thirds
6 small, two bite potatoes per person (or one large, cubed)
1 small-medium shallot per person, quartered
1 tbsp butter, plus additional butter for dipping
1 lemon, plus additional lemon for serving
6 cloves of garlic, smashed
1 pack of sausage of choice (about 12 ounces), such as kielbasa, chorizo, or spicy Italian
4 sprigs fresh tarragon

Instructions

In the bottom of a large steaming pot, melt the butter over medium high heat and add the garlic, sausage, and shallots. Simmer until fragrant, about two minutes.
Add two cups water to the pot and squeeze in the lemon (alternate -- you can use a bottle of beer instead of the water and lemon if preferred). Bring to a boil, add the potatoes, and cook for 5 minutes.
Put the corn, lobster (or crab), mussels (or clams), and tarragon into the steamer portion of the pot and place over the boiling base of potatoes, shallots, garlic, and sausage. Cover and let steam for 10-15 minutes, until the mussels/clams have opened and the lobster is bright red.
Remove from heat and serve dumped onto a large platter or newspaper covered table. Reserve some of the cooking liquid for dipping seafood and bread. Serve with melted butter (optional: add some of the cooking tarragon to the butter dishes) and lemon halves or wedges.

Nutrition