LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
BOILED LOBSTER
Steps:
- Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
- Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 77 g, Cholesterol 382.7 mg, Fat 5.2 g, Fiber 18.5 g, Protein 117.7 g, SaturatedFat 1 g, Sodium 7793.5 mg, Sugar 25.3 g
LOBSTER BOIL
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
- Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
- Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.
BOILED OR STEAMED LOBSTERS
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes only with cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 2
Steps:
- To boil: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to rolling boil; add salt. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot).
- To steam: Fit a very large stockpot with a steaming basket (or use a round wire rack or an inverted metal colander). Fill pot with cold water just to reach bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in pot (or cook in batches). Cook, covered, 15 to 17 minutes.
LOBSTER CORN BOIL
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
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.
LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES
Categories Beer Potato Shellfish Vegetable Dinner Sausage Seafood Lobster Mussel Corn Fall Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
- Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
- Melt butter in saucepan and divide among 6 ramekins.
- Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.
LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON
Categories Salad Potato Shellfish Tomato Fourth of July Picnic Father's Day Lunch Seafood Lobster Corn Summer Tarragon Endive Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare lobster, potatoes, and corn:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
- Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
- Boil corn in same water until crisp-tender, about 3 minutes, then drain.
- When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
- Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
- Make vinaigrette:
- Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
- Assemble salad:
- Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
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BEST SEAFOOD BOIL RECIPE (7 EASY STEPS!) - OH SO FOODIE
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- Next, prepare your ingredients. This includes washing the crab legs, deveining the shrimp if they’re not yet de-veined. Chopping off the heads of the lobster if they’re not yet chopped off, cleaning the mussels and chopping up the sausages.
- Then add 16 cups of water, old bay leaves, lemon juice and lemon pepper seasoning to the pot of water and bring to a boil.
- Add the eggs, crab legs and lobster tails and cook for 7 minutes, 10 minutes and 12 minutes respectively.
A TRADITIONAL MAINE LOBSTER BAKE IN A POT - THEKITTCHEN
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4/5 (1)Category DinnerCuisine AmericanTotal Time 1 hr 50 mins
- As I mentioned above, in order to make this meal, you need to be on the coast. Your first mission is to collect salt water and seaweed. You want fresh wet seaweed, not seaweed that has washed up on the shore and dried out.
- Inspect the clams to make sure that none of them have cracked or damaged shells. If they have open shells, tap them to see if the shell closes. If the shell doesn't close, the clam is likely dead. Discard any dead clams and any clams with cracked or damaged shells.
- Place the clams in a pot and cover them with half of the sea water. Let them sit for one hour. This process will help to remove sand and grit from the clams. You must use sea water or heavy salted tap water, otherwise the clams will die. After an hour drain and quickly rinse the clams.
CLASSIC NEW ENGLAND LOBSTER BOIL - COOKING WITH COCKTAIL …
From cookingwithcocktailrings.com
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- Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
- Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes.
- By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
- At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES RECIPE …
From bonappetit.com
5/5 (4)Servings 6
- Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
- Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
- Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.
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