Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 gallons Water
- 1/4 cups Sea salt
- 4 12 ounce Lager beers
- 1 cup Crab boil (liquid)
- 4 lbs Fresh seaweed (rinsed)
- 3 lbs New potatoes
- 2 lbs Sml yellow onions left whole & ends trimmed, outer skin discarded
- 4 Ears of corn shucked and cut in half
- 4 heads Garlic cut in half
- 2 lbs Sausage (sweet) cut into 2 to 3 pieces
- 2 lbs Chorizo
- 6 Lobster 1 to 1 1/4 each, rinsed
- 3 tablespoons Italian seasoning
- 1 teaspoon Red pepper
- 4 lbs Clams scrubbed, soaked, rinsed 2 to 3 times to rid of sand
- 2 lbs Mussels screubbed, soaked, rinsed and debearded
- 1 cup Butter melted
- 2 tablespoon Lemon juice
- 2 loaves French bread
Preparation
In a large square raosting pan (approx 20 by 17 by 7 inches), combine the water, salt, beer and crab boil and bring to a boil. Add enough seaweed to cover the bottom of the pan, about 1/2 of the seaweed. Arrange the onions and potatoes on the seaweed. cover tightly with lid, lower the heat, and steam for 8 - 10 minutes. Layer in the corn, garlic, sausage and lobster. Sprinkle with Italian seasoning and the remaining seaweed. Add enough water, if needed, to cover the bottom of the pan. Cover tightly, and steam until the lobster are red in color, 20 - 30 minutes.
Remove the lobsters from the pan and break open over a bowl. Place the lobster over a platter. Put lobster drippings back in pan. Arrrange the clams and mussels over teh seaweed, cover tightly, and steam until the clams and mussles open, 12 - 15 minutes.
Turn off the heat. Discard any unopened clams and mussels. Add the lemon juice and red pepper, to taste. Divide among small bowls for dipping the seafood. Serve with french bread.
