Lobster Boil Recipes

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.

Steps:

• Fill a large pot with 3 gallons cold water. Add seafood seasoning and 2 cups salt. Add potatoes, cover and bring pot up to a boil.
• Meanwhile, cut kielbasa and corn cobs into 1-inch cross sections.
• Once pot comes to a boil, plunge lobsters into the boiling water. Cook, 3 minutes, then add kielbasa and corn and cook until the potatoes are cooked through, the lobster is bright red and claws reach 155 degrees F and the corn and kielbasa are steamy and tender, another 5 minutes. Remove all ingredients to a large mixing bowl.
• Add the butter, Cajun seasoning and the remaining 3 tablespoons salt. Toss in the bowl several times, and wow your guests by pouring the feast out on your table over newspaper or a washable tablecloth. Serve with wooden mallets and nutcrackers to open the claws and knuckles of the lobster.

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.