This recipe appears in:Serious Entertaining: A New England Seafood Dinner Sunday Supper: Lobster Boil
Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe.
When serving, I split the lobsters and give each person a half. But if it's in your budget and you can find a large enough pot, by all means give everyone their own lobster. A few large shell-on shrimp thrown on top are an excellent addition to this meal as well. Serve with plenty of beer and hot cornbread.
- 1 tablespoon butter
- 1 onion, finely chopped
- 8 small potatoes
- 13 ounces kielbasa, cut on the bias into 2-inch pieces
- 2 ears corn, cut into thirds
- 3 pounds clams
- 12 ounces beer
- 2 1 1/2 pound lobsters
In a large stockpot, melt butter over medium high heat. Add chopped onion and sweat until translucent, about 6 minutes. Add potatoes and kielbasa and stir to combine. Add corn, clams and beer and bring to a simmer. Once beer is simmering, add lobsters to pot and cover tightly with a lid. Cook until clams are open and lobster is bright red, about 18 minutes.
Remove lobster from pot, crack claw and slice in half. Place potatoes, kielbasa, corn and clams in a large serving dish. Taste cooking liquid and season to taste with salt and pepper. Serve with cornbread, green salad and lemon wedges and drawn butter for dipping.