seafood-boil

Seafood

Step 1In a large stock pot over medium heat, heat oil until shimmering. Add sausage and cook, cut sides down, until golden on both ends, 4 to 6 minutes. Transfer sausage to a plate. Add onion and garlic cloves to pot and let cook, undisturbed, until they begin to brown, 3 to 4 minutes.
Step 2Add water and, using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add beer, vinegar, Old Bay, bay leaves, sugar, salt, and pepper and bring to a boil.
Step 3Add potatoes, cover, and cook until mostly tender (a fork should slide in with a little resistance), about 8 minutes. Add corn and clams, cover, and cook 5 minutes more, until most clams are open and corn is bright yellow. Add shrimp and cooked sausage, cover, and cook until shrimp is pink and opaque and sausage is warmed through, 1 to 2 minutes.
Step 4Drain cooking liquid and discard onion, bay leaves, and any unopened clams. Transfer seafood, potatoes, sausage, and corn to serving bowls or a newspaper-lined table. Serve with melted butter, lemons, more Old Bay, and plenty of napkins.

Seafood

Thaw 6 king crab legs, 2 pounds jumbo shrimp, and 3 lobster tails in the refrigerator if frozen, about 36 hours.
Halve 2 medium lemons crosswise. Pick the leaves from 8 to 10 fresh parsley sprigs and finely chop until you have about 1/4 cup. Reserve for the sauce and serving.
Prepare the following, adding each to the same medium bowl as you complete it: Peel and quarter 1 medium yellow onion. Cut 2 garlic heads in half across the equator to expose the cloves. Cut 14 ounces andouille sausage crosswise into 2-inch pieces.

Recipe Details