Best 3 Lobster Boil Recipes

Lobster boil is a classic New England summer tradition that brings people together for a feast of seafood and other delicious dishes. Whether you're hosting a party or just want to enjoy a special meal with your family, there are many different ways to prepare a lobster boil that will satisfy everyone's taste buds. From classic recipes that have been passed down for generations to modern twists on this timeless tradition, there's something for everyone to enjoy.

Let's cook with our recipes!

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

Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat image

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

Provided by Rita1652

Categories Crab

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 17

Ingredients

8 quarts water
1 (12 ounce) can beer
1 teaspoon hot pepper sauce (to taste)
1 head elephant garlic, smashed
4 lemons, halved
4 fresh bay leaves or 4 dried bay leaves
4 onions, quartered
6 ounces Old Bay Seasoning
1/4 cup salt
2 lbs kielbasa, sliced
1 lb andouille sausage
9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
12 live crabs
2 dungeness crabs
5 lbs large shrimp
6 lobsters
2 dozen littleneck clams

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 BOIL

Lobster Boil image

Throw it into the pot with your shellfish of choice (live, frozen, tails, etc.) to add delicious oomph to your bugs! Simmer an additional 3 minutes for every additional pounds.

Provided by JULESMICHY

Categories Seafood Shellfish Lobster

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

12 cups water
1 cup dry white wine
¼ cup kosher salt
1 tablespoon whole white peppercorns, coarsely ground
1 tablespoon paprika
2 teaspoons lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
2 bay leaves, crushed
2 (1 pound) whole lobsters

Steps:

Bring water to a boil in a tall stockpot. Add white wine, salt, peppercorns, paprika, lemon zest, garlic powder, onion powder, cayenne pepper, and bay leaves. Stir and return to a boil.
Lower lobsters carefully into the stockpot. Cover and cook over medium heat until lobsters are bright red and claws are easily pulled off, about 10 minutes.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 14.6 g, Cholesterol 255.2 mg, Fat 2.7 g, Fiber 2.7 g, Protein 74 g, SaturatedFat 0.5 g, Sodium 12784.8 mg, Sugar 2.4 g

LOBSTER CORN BOIL

Lobster Corn Boil image

Make and share this Lobster Corn Boil recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 small red potatoes, whole
1/2 gallon white wine
1/2 gallon water
2 cups clam juice
3 tablespoons garlic, chopped
3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley
2 cups butter
1 tablespoon crushed red pepper flakes
3 tablespoons salt
1 tablespoon black pepper
2 whole live lobsters, 1 lb each
12 black mussels
12 manila clams or 12 littleneck clams
16 -20 shrimp (count per pound)
2 ears corn on the cob, cut in half

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.

Tips for a Successful Lobster Boil:

1. **Choose high-quality lobsters:** Opt for live, healthy lobsters that are free of any blemishes or damage. They should be firm to the touch and have bright, beady eyes. 2. **Prepare the lobsters properly:** Before cooking, rinse the lobsters under cold water and remove any rubber bands or ties. Use a sharp knife to cut a slit down the center of the underside of each lobster, from the tail to the head. This helps the lobsters cook evenly. 3. **Season the lobsters well:** Use a generous amount of salt and pepper to season the lobsters, both inside and out. You can also add other seasonings, such as garlic powder, onion powder, or paprika. 4. **Use a large pot:** The pot you use for the lobster boil should be large enough to accommodate all of the lobsters without overcrowding. If the pot is too small, the lobsters will not cook evenly. 5. **Bring the water to a boil:** Fill the pot with water and bring it to a boil over high heat. Add the lobsters to the pot one at a time, headfirst. Cover the pot and return the water to a boil. 6. **Cook the lobsters for the correct amount of time:** The cooking time for lobsters will vary depending on their size. As a general rule, cook 1-pound lobsters for 7-8 minutes, 1.5-pound lobsters for 9-10 minutes, and 2-pound lobsters for 11-12 minutes. 7. **Serve the lobsters immediately:** Once the lobsters are cooked, remove them from the pot and transfer them to a serving platter. Serve the lobsters with melted butter, lemon wedges, and your favorite sides.

Conclusion:

Hosting a lobster boil is a great way to enjoy this delicious seafood with friends and family. By following these tips, you can ensure that your lobster boil is a success. Remember to choose high-quality lobsters, prepare them properly, season them well, and cook them for the correct amount of time. With a little planning and effort, you can create a memorable and enjoyable lobster boil experience.