Lobster With Sausage Mussels Corn And Potatoes Food

SEAFOOD BOIL

Steps:

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

BOILED LOBSTERS WITH CORN AND POTATOES

Steps:

• Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
• Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
• Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.

SEAFOOD BOIL WITH CORN AND POTATOES

Steps:

• In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion.
• Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
• Remove lid and layer in corn, clams, mussels and shrimp.
• Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
• With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.)
• Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.

SEAFOOD BOIL WITH LOBSTERS AND MUSSELS

Steps:

• Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes.
• Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes.
• Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired.
• Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.)
• Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

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.

SEAFOOD BOIL

Steps:

• Parboil potatoes and corn by cooking in boiling water for about 10 minutes. Place ingredients, except lemon quarters, in large Dutch oven. Place on hot flame and rest lid on top. (Do not close them tightly or the steam inside will build up.) Heat over high heat for 20 minutes or until seafood is cooked through. Serve with lemons.

SARASOTA'S FLORIDA BOILED SEAFOOD POT

Steps:

• Method -- The only method to this is layering, One or two layers of an ingredient, cook a bit, then the next layers, cook, etc., it is very easy. Drain, serve and enjoy! The only prep, is cutting the onions and lemons. When I buy my seafood, I also make sure the fish guy cleans my mussels and clams so I don't have to worry about that when I get home, but I do rinse them just to be safe but I don't have to clean them, just a quick rinse is all they need. The rest you can just throw inches.
• Rinse and brush your potatoes well. Now large ones, I cut in half, medium to small, I just leave whole, either way. Cut the large onions in half, thaw the artichokes and quarter your lemons.
• Boiling Liquid -- Add the beer and water to equal 6 quarts along with 3/4 cups Old Bay and bring to a boil.
• As it starts to boil reduce the heat to medium high and add in the onions and potatoes and cover. Add 1-2 lemon wedges. Cook 5-7 minutes.
• Then add in the corn (cobs cut in half, silk cleaned), also the sausage links cut in 1/2 or 1/3'rds, cover again for 5-7 minutes.
• Then add in the artichokes and a couple lemon wedges, topped with lobster, mussels, clams, crab and more lemon and cover again, about 10 more minutes until the mussels and clams begin to open.
• If you need more water, add another 3 quarts and 2/3 cup Old Bay and turn to high and bring to a boil, covered, and then reduce back to medium. Just keep an eye on the clams and mussels. When they start to open is when you want to add the shrimp.
• Add the shrimp and the remaining lemon wedges, squeeze a couple on top of the shrimp, cover, and cook until the shrimp are pink and they begin to curl.
• Turn off the heat. DONE! Just lift up the strainer, or drain if just using a pot on the stove or grill and pour everything on the table.
• It is the best meal ever, and fun. Now, I make a spicy cocktail sauce and a garlic herb butter, but use what you like. Grill or just bake some bread to soak up the butter sauce and enjoy with the seafood. I served some roasted tomato soup with this once which was really good and then just a fresh tomato bread salad another time, so please serve what you like, but it is so much fun. And I say this serves 6 possible 8-10 depending of your guests, so have fun what you add.

SEAFOOD BOIL

Steps:

• In a large pot, add 16 cups of water, butter, lemon slices, minced garlic and Old Bay seasoning. Bring to a boil over high heat.
• Reduce heat to medium, add potatoes and corn. Cook for 8-10 minutes.
• Add crab legs to the pot, cook for 5 minutes.
• Add mussels and sausage to the pot, cook for 5 more minutes.
• Add shrimp to the pot. Turn off heat and place a lid on. Let it sit for 10-15 minutes, the shrimp will cook during this time in the hot broth.
• While seafood boil is sitting, make the buttery Old Bay sauce by combining melted butter, lemon juice, paprika, chopped parsley, and Old Bay seasoning. Whisk all ingredients until well combined.
• Drain seafood boil from the pot and serve on a large sheet pan or large serving dish. Spoon the buttery Old Bay sauce over seafood boil and serve with additional lemon wedges.

LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES

Steps:

• Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add in beer and 4 c. water; sprinkle with Old Bay seasoning and salt. Add in 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 min. Add in corn, then mussels and remaining thyme. Cover and cook till mussels open and potatoes are cooked through, about 15 min longer. Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil till cooked through and shells turn bright red, about 13 min. Using tongs, remove lobsters from pot. Split in half lengthwise. Heat butter in saucepan and divide among 6 ramekins. Remove corn, fennel, onions, potatoes, and mussels from pot (throw away any mussels which don't open). Divide among 6 large bowls. Place 1/2 lobster atop mix in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise. This recipe yields 6 servings. Description: "In addition to the herb mayonnaise, blue cheese coleslaw sliced tomatoes would be perfect alongside."