Boiled Lobsters With Corn And Potatoes Recipes

SEAFOOD BOIL WITH CORN AND POTATOES

Steps:

• In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion.
• Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
• Remove lid and layer in corn, clams, mussels and shrimp.
• Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
• With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.)
• Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.

LOBSTER CORN BOIL

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.

BOILED LOBSTERS WITH CORN AND POTATOES

Steps:

• Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
• Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
• Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES

Steps:

• Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
• Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
• Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
• Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
• Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON

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.