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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Seafood Boil Recipe

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This recipe for Seafood Boil is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large lemons
1- 12 oz. bottle of lager or 1-1/2 cups dry white wine
1 large yellow onion, peeled and quartered
1 head garlic, cut in half lengthwise
1/4 cup Old Bay seasoning
3 dried bay leaves
2 Tbsp. kosher salt
1-1/2 pound Yukon gold potatoes about 1-1/2 inches in diameter
3 large ears of corn, husked and cut into thirds
2 lbs. littleneck clams
1 pound large shrimp, peeled and deveined, tails on
1 pound lobster tails or crab legs
4 Tbsp. unsaled butter
chopped parsley
garlic butter
Directions:
Directions:
In a VERY LARGE pot, heat 4 quarts of water. Quarter one lemon and add to pot, along with the beer or wine, onion, garlic, Old Bay, bay leaves and salt. Bring to a boil

Add potatoes and simmer uncovered for 10 minutes.

Add the corn and clams. Cover and return to simmer. Cook until the clams begin to open, 5 to 7 minutes. Add the shrimp and lobster. Cook until the shrimp are just starting to turn opaque, about 3 minutes.

Remove the seafood and vegetables and place in a large bowl or platter. Scoop out 1 cup of water and reserve in a small bowl. Add the butter and the juice of half a lemon. Stir and pour over the seafood.
Number Of Servings:
Number Of Servings:
4

 

 

 

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