Sconset Seafood Boil
Simple Seafood Boil - Serves 4-6
(about 30 minutes)
4 - 1.5 lb. lobsters
4 doz. little neck clams - rinsed and scrubbed
2lbs. raw jumbo shrimp – shell On
1 lb. spicy sausage (chicken or pork)
4-6 ears of Corn
6 cloves garlic
1 cup dry white wine
4 tbs. olive oil
In bottom part of double steamer, saute garlic at medium heat in olive oil til fragrant – about 5 mins.
Add scallions and sauté for another 2 minutes
Add pinch of salt and pepper
Add wine and enough water to leave about 2” of liquid
Bring to rapid boil and insert top part of steamer
Add lobsters head first, cover and steam for 5 minutes
Add shucked corn and cooked sausage and wait 5 minutes
Add clams and wait 5 minutes.
When lobsters are bright red, remove to cool on cutting board and add shrimp to pot and cover
In a few minutes, once clams are open and shrimp are red, cut off heat
Remove lobster head, claws and tail and set aside
Cut lobster tail down the middle, remove the meat and cut in half
Crack the claws but leave intact and *discard the body
Arrange lobsters heads, tail meat and cracked claws on platter
Pile on the corn, sausage, clams and shell-on shrimp and lemons (cut in quarters)
Add a few tbs. of fresh cut parsley, serve and wait for the ......ooohs and ahhhs!
This is a hands-on messy dish…..so have your guests dress casually and serve with plenty of paper towels
* I save the body and use for stock!
Product Not for Sale