Cottage Journal

Summertime Seafood Boil

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Summertime Seafood Boil
Give the barbecue a breather this weekend, and dive in to this coastal cuisine. Nothing says hello to summer like a good old-fashioned seafood boil. Perfect for a summer vacation meal by the sea or a patio picnic in your own backyard, this seafood feast is just as festive as it is delicious. Tips from the kitchen: When you’re buying from a grocery store, look for the lobsters with the longest antennae. (Lobsters with short antennae have usually been in the grocery store tank longer.) Do not remove the bands from the lobster’s claws until after the lobster has been cooked.
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Seafood Boil
 
Makes 8 servings
Ingredients
  • 10 quarts water
  • 1 (750 ml) bottle dry white wine
  • 4 cloves unpeeled garlic
  • 4 dried chili peppers
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 6 tablespoons Old Bay Seasoning, plus more
  • 6 tablespoons sea salt
  • 3 lemons, cut in half
  • 2 pounds petite red potatoes
  • 4 ears corn, cut into halves
  • 4 small yellow onions
  • 4 (1½-pound) fresh lobsters, divided
  • 1 pound fresh mussels in shell, rinsed and cleaned
  • 1 pound fresh clams in shell, rinsed and cleaned
  • 1 pound fresh large shrimp in shell, heads removed
  • 1½ cups butter, melted
  • Lemon wedges
Instructions
  1. In a large stockpot (16 quarts or greater) over high heat, bring 10 quarts water, wine, garlic, peppers, bay leaves, thyme, Old Bay Seasoning, and salt to a boil. Squeeze lemon halves into stock pot and add.
  2. Add potatoes, corn, and onions; return to a boil. Cover and cook until tender, 12 to 15 minutes. Using a skimmer, remove vegetables; set aside. Cover and keep warm.
  3. Plunge 2 lobsters head first into boiling water; return to a boil. Cover, and simmer for 10 minutes for the first pound and three minutes for each additional pound.
  4. Using tongs, remove lobsters and place in a colander to drain. Repeat process with remaining lobsters.
  5. Return cooking liquid to a boil and add mussels and clams. Cook for 2 minutes. Add shrimp, cover, and cook 5 minutes more.
  6. Using a skimmer, remove remaining seafood. Discard any mussels or clams that did not open. Slice potatoes and onions in half, if desired. Arrange lobsters, potatoes, corn, onions, mussels, clams, and shrimp onto a serving platter. Serve with melted butter and lemon wedges. Sprinkle with additional Old Bay Seasoning, if desired.
Notes
We recommend pairing with a wheat-based beer (like a Witbier or Hefeweizen), an IPA, or a German-style Pilsner.
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Vinegar-Based Coleslaw
 
Makes 8 servings
Ingredients
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons whole grain mustard
  • ½ teaspoon honey
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 6 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup matchstick carrots
  • ½ cup sliced radishes
Instructions
  1. In a large bowl, whisk together vinegar, oil, mustard, honey, pepper, and salt. Add cabbages, carrots, and radishes to vinegar mixture. Gently toss to coat. Cover and refrigerate until use.
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Lime Sherbet Floats
 
Makes 8 servings
Ingredients
  • 2 quarts lime sherbet
  • 4 (12-ounce) cans lemon lime soda, chilled
  • Garnish: lime slices
Instructions
  1. Place eight parfait glasses in the freezer to chill for an hour before use. Add two scoops sherbet to each chilled parfait glass. Pour half of one soda over sherbet scoops in each glass. Garnish with a lime slice. Serve immediately.
Notes
Note: For a Creamsicle® effect, top with a dollop of sweetened whipped cream.
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