Lobster Boil Food

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.

BOILED LOBSTER

Steps:

• Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
• Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

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.

LOBSTER BOIL

Steps:

• Fill a very large pot 1/3 full cold water and bring to rolling boil.
• Add first 8 ingredients and return to boil.
• Add potatoes and cook 5 minutes.
• Add corn and lobsters. Cover and bring back to a boil. Cook 10 minutes.
• Add asparagus and cover and cook 2-3 minutes longer.

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.

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT

Steps:

• In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
• When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
• Strain into a large pot or bowl set aside and cover.
• If needed add more beer or water into the cooking liquid.
• Add lobster into pot and cook for 5 minutes.
• Add clams for 1 minute add shrimp for 3-4 minutes, toss.
• Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
• Open a lobster-- To open a boiled or steamed lobster.
• Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
• Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
• Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
• Draw back flesh on upper end and pull off intestinal cord.
• Break edge of large claws and remove meat.
• Enjoy!
• For the Crab--.
• Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
• Pry off the crabs "apron," the small flap on the underside, and discard it.
• Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
• Remove the gills (NOT EDIBLE) from each side and discard.
• The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
• The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
• Snap crab body in half.
• The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
• To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
• Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
• Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

LOBSTER CORN BOIL

Steps:

• Boil potatoes until half way cooked, about 10 minutes.
• Drain and set aside.
• In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
• Bring to a boil and let boil for 5 minutes.
• Add lobsters to boiling liquid and cover; cook for 6 minutes.
• Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
• Bring to a boil, and cook for an additional 6 minutes.
• Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
• Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
• Add the cooked wine broth.
• Serve with buttery garlic bread.

HOW TO BOIL A LOBSTER

Steps:

• HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
• Serve with warm butter and lemon wedges.
• HOW TO EAT A LOBSTER:.
• Twist off the claws from the body.
• Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
• Separate the tail from the body by twisting.
• Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part - pull this off - you can eat it.
• Underneath it is the lobster's digestive tract - you don't want to eat this part.
• Pull the shell off the body of the lobster and underneath you will find the green "tomalley" (the liver) - you probably don't want to eat this part.
• Pull the small claws off the body and suck out the meat.

BOILED MAINE LOBSTER

Steps:

• Bring to a roiling boil a large kettle of salted water.
• Place lobsters in boiling water head first. Cover and cook for 15 minutes.
• Remove and serve with melted butter.
• HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
• Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
• Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
• The small claws are excellent eating! The meat sucked out like like sipping through a straw!