Lobster Corn Boil Recipe

Name: Lobster Corn Boil
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 lb small red potatoes; 1 cup dry white wine; 4 cups water; 1 cup clam juice; 4 cloves minced garlic; 1/2 cup chopped fresh parsley; 4 tablespoons butter; 1-2 crushed red chili peppers; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 lbs live lobsters; 1 lb mussels; 1 lb clams; 1 lb shrimp (peeled and deveined); 4 ears of corn

Dive into a luxurious lobster corn boil, a vibrant seafood extravaganza inspired by a classic recipe! This recipe delivers succulent lobster, plump mussels, juicy clams, and sweet corn, all simmered in a fragrant broth of white wine, garlic, and herbs. A perfect centerpiece for a summer gathering or a romantic dinner, this dish is easier to make than you think! Prepare to be amazed by the depth of flavor and the incredible aroma.

Prep Time 20 mins

Cook Time 45 mins

Calories 1745.3 kcal

Protein 82g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lobster Corn Boil

1 lb small red potatoes
1 cup dry white wine
4 cups water
1 cup clam juice
4 cloves minced garlic
1/2 cup chopped fresh parsley
4 tablespoons butter
1-2 crushed red chili peppers
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs live lobsters
1 lb mussels
1 lb clams
1 lb shrimp (peeled and deveined)
4 ears of corn

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How to Make Lobster Corn Boil

Boil 1 lb small red potatoes until halfway cooked, about 10 minutes. Drain and set aside.
In a large stockpot (at least 6 quarts), combine 1 cup dry white wine, 4 cups water, 1 cup clam juice, 1/2 cup chopped fresh parsley, 4 cloves minced garlic, 4 tablespoons butter, 1-2 crushed red chili peppers (adjust to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Bring the mixture to a rolling boil and let it boil for 5 minutes.
Add 2 lbs live lobsters to the boiling liquid. Cover the pot and cook for 6 minutes.
Add 1 lb mussels, 1 lb clams, 1 lb shrimp (peeled and deveined), and 4 ears of corn (cut into halves). Add the partially cooked potatoes.
Bring the mixture back to a boil, then reduce heat to a simmer and cook for an additional 6-8 minutes, or until the shellfish are fully cooked and open. Discard any shellfish that do not open.
Remove the lobsters from the pot. Crack the claws and split the tail lengthwise. Discard the lobster bodies.
In a large serving bowl, combine the lobster claws and tail meat.
Spoon the remaining ingredients (mussels, clams, shrimp, corn, and potatoes) from the pot into the bowl with the lobster.
Ladle the cooked wine broth over the seafood and vegetables.
Serve immediately with warm, buttery garlic bread.