Lobster Boil Party Food

LOBSTER BOIL

Steps:

• In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
• Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
• Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

LOBSTER BOIL PARTY

Steps:

• Fill a large pot with 3 gallons cold water. Add seafood seasoning and 2 cups salt. Add potatoes, cover and bring pot up to a boil.
• Meanwhile, cut kielbasa and corn cobs into 1-inch cross sections.
• Once pot comes to a boil, plunge lobsters into the boiling water. Cook, 3 minutes, then add kielbasa and corn and cook until the potatoes are cooked through, the lobster is bright red and claws reach 155 degrees F and the corn and kielbasa are steamy and tender, another 5 minutes. Remove all ingredients to a large mixing bowl.
• Add the butter, Cajun seasoning and the remaining 3 tablespoons salt. Toss in the bowl several times, and wow your guests by pouring the feast out on your table over newspaper or a washable tablecloth. Serve with wooden mallets and nutcrackers to open the claws and knuckles of the lobster.