Cajun Maine Lobster Boil
Cajun Maine Lobster Boil
Recipe by: Evan Kalman
Cajun Garlic Butter:
4 Sticks unsalted butter
3 Cloves garlic
2 Tbsp Cajun spice blend
Cajun Spice Seasoning:
¾ Cup Old Bay Seasoning
¼ Cup Smoked Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Ground Coriander
Ground Mustard
Kosher Salt
Fresh ground black pepper
Maine Lobster Boil:
½ Bottle dry white wine
15 Cippolini onions
2 garlic heads
2 Lemons
6 Sprigs fresh thyme
6 Bay leaves
4 lbs. baby potatoes
8 Maine Lobster tails
1 lb. chorizo cut into 1-inch pieces
6 Ears of corn, shucked and cut into ¼ pieces
Instructions:
- Mix the spice blend together in a small container and set aside.
- In a medium-size saucepan, melt the butter over medium heat. Skim off the white foamy milk solids to clarify the butter. Using a micro plane, grate the garlic into the butter, stir in 2 Tbsp of the spice blend, and cook for 2 minutes. Set aside and serve alongside the boil.
- In a very large stockpot fitted with a perforated insert, bring 10 quarts [320 oz] water to a boil. Add the wine, onions, garlic, lemons, thyme, and bay leaves. Stir in the remaining Cajun spice blend. Add the potatoes and cook until mostly cooked for about 10-15 minutes. Add the lobster tails and boil for 2-3 minutes. Turn off the heat, add the corn and chorizo, cover, and let everything finish cooking, about 5 minutes more.
- On a table, cover the surface in newspaper or butcher paper. Carefully remove the perforated insert to drain the boil. Or gently pour through a colander set in the sink. Scatter the boil over the table and drizzle liberally with the cajun butter, serving the rest of the side with lemon wedges.
Serves: 6-8
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