Lobster (Or Other Seafood) Boil
Lobster (or Other Seafood) Boil
The perfect shore dinner, a summer one-pot meal like no other.
TIME 45 minutes
MAKES 4 servings
4 bay leaves
2 teaspoons dried thyme or 4 sprigs fresh
1 tablespoon black peppercorns
4 garlic cloves, sliced
1 tablespoon coriander seeds or 1 teaspoon ground
3 cloves
Salt
1 pound small waxy red or white potatoes, halved or left whole
2 large onions, quartered
4 ears fresh corn, shucked and cut in half
Four 1½-pound lobsters, 16 to 24 blue or rock crabs, 3 pounds whole crawfish, or 2 pounds unpeeled shrimp
2 lemons, quartered, for serving
8 tablespoons (1 stick) butter, melted, optional
1 Fill a stockpot halfway with water, add the bay leaves, thyme, peppercorns, garlic, coriander, cloves, a small handful (seriously) of salt, the potatoes, and the onions. …show more content…
Cook the potatoes and onions until they are tender and can be speared easily with a sharp knife, 8 to 10 minutes from when the water comes to a boil. Fish the potatoes out of the pot with a strainer (trying to leave the onions and seasonings behind) and put them on a large platter.
3 Add the corn to the pot, bring the water back to a boil, and cook until it’s bright yellow, about 2 minutes. Transfer the corn to the platter with tongs.
4 Add whatever seafood you’re using to the pot (use tongs for the lobsters or crabs). Bring the water back to a gentle but steady boil, cover, and cook: The lobsters will take 10 to 12 minutes; crabs and crawfish 5 to 10 minutes; shrimp 3 to 5 minutes. When cooked, the lobster, crab, and crawfish will be bright red and the shrimp pale pink and opaque throughout. To make sure the lobster is fully cooked, insert a quick-read thermometer into the joint at the base of the tail and into the tail meat; it should read between 140°F and
The perfect shore dinner, a summer one-pot meal like no other.
TIME 45 minutes
MAKES 4 servings
4 bay leaves
2 teaspoons dried thyme or 4 sprigs fresh
1 tablespoon black peppercorns
4 garlic cloves, sliced
1 tablespoon coriander seeds or 1 teaspoon ground
3 cloves
Salt
1 pound small waxy red or white potatoes, halved or left whole
2 large onions, quartered
4 ears fresh corn, shucked and cut in half
Four 1½-pound lobsters, 16 to 24 blue or rock crabs, 3 pounds whole crawfish, or 2 pounds unpeeled shrimp
2 lemons, quartered, for serving
8 tablespoons (1 stick) butter, melted, optional
1 Fill a stockpot halfway with water, add the bay leaves, thyme, peppercorns, garlic, coriander, cloves, a small handful (seriously) of salt, the potatoes, and the onions. …show more content…
Cook the potatoes and onions until they are tender and can be speared easily with a sharp knife, 8 to 10 minutes from when the water comes to a boil. Fish the potatoes out of the pot with a strainer (trying to leave the onions and seasonings behind) and put them on a large platter.
3 Add the corn to the pot, bring the water back to a boil, and cook until it’s bright yellow, about 2 minutes. Transfer the corn to the platter with tongs.
4 Add whatever seafood you’re using to the pot (use tongs for the lobsters or crabs). Bring the water back to a gentle but steady boil, cover, and cook: The lobsters will take 10 to 12 minutes; crabs and crawfish 5 to 10 minutes; shrimp 3 to 5 minutes. When cooked, the lobster, crab, and crawfish will be bright red and the shrimp pale pink and opaque throughout. To make sure the lobster is fully cooked, insert a quick-read thermometer into the joint at the base of the tail and into the tail meat; it should read between 140°F and