Lobster Corn Boil
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).