Lobster Corn Boil

Name: 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

15 ingredients

11 steps

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

Directions

1

Boil potatoes until half way cooked, about 10 minutes.
2

Drain and set aside.
3

In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
4

Bring to a boil and let boil for 5 minutes.
5

Add lobsters to boiling liquid and cover; cook for 6 minutes.
6

Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
7

Bring to a boil, and cook for an additional 6 minutes.
8

Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
9

Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
10

Add the cooked wine broth.
11

Serve with buttery garlic bread.