Cajun Maine Lobster Boil

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


  1. Mix the spice blend together in a small container and set aside.
  2. 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.
  3. 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.
  4. 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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