Best 9 Lobster Corn Boil Recipes

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**Lobster Corn Boil: A Classic Summer Feast**

Indulge in a quintessential summer feast with our delectable Lobster Corn Boil. This New England-inspired dish brings together the best of the sea and land, featuring succulent lobsters, sweet corn on the cob, tender red potatoes, andouille sausage, and flavorful shrimp. Savor the harmony of briny lobster meat, juicy shrimp, and the natural sweetness of corn and potatoes, all infused with a medley of aromatic spices. Our carefully curated recipes provide step-by-step guidance to ensure a perfectly cooked and flavorful boil. Prepare to tantalize your taste buds with this classic culinary experience, perfect for backyard gatherings, beach parties, or any special occasion. Dive into the ultimate seafood extravaganza with our Lobster Corn Boil, where every bite promises a burst of coastal flavors.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE SEAFOOD BOIL



Ultimate Seafood Boil image

This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!

Provided by I Heart Recipes

Categories     Main Course

Time 2h15m

Number Of Ingredients 24

16 cups water
2 large lemons (sliced)
1 medium size yellow onion (sliced)
3 sprigs fresh Italian parsley
2 sprigs fresh thyme
3 sprigs fresh dill
6-8 cloves garlic
1 stick salted butter
1 tbsp apple cider vinegar
2 tbsp creole seasoning
3 lbs king crab legs
2 lb jumbo shrimp (peeled & deveined)
1 lb crab claws
4-6 lobster tails (I used 4 oz lobster tails)
2 lbs andouille sausage or your favorite smoked sausage (sliced)
8 ears of fresh corn (each cut into 3 parts)
5 medium potatoes (I used russet potatoes)
1 stick salted butter
3 tbsp mild hot sauce
1 large lemon (juice only)
1 ½ tbsp minced garlic
1 ½ tsp creole seasoning
2 tsp paprika
2 tsp parsley flakes

Steps:

  • Make sure that all the seafood, herbs, and etc are nice and clean.
  • Slice up 2 large lemons, and one large onion, then toss them into a large pan.
  • Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
  • Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
  • Pour in 16 cups of cool water, and place the pot over high heat.
  • Bring the water to a boil, then turn the heat down to medium high.
  • Let cook for 45 minutes.
  • Reduce the heat to medium.
  • Now fish out all the herbs and etc ( or as much as you can).
  • Add in the andouille sausage, and corn. Let cook for 15 minutes.
  • Next add in the potatoes, and cook for 10 minutes.
  • Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
  • Now toss in the shrimp, and turn the heat off!
  • Let sit for 10 minutes.
  • While the seafood boil is sitting, we can make our creole spiced garlic sauce.
  • Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
  • Once the butter is melted, stir the ingredients, and reduce the heat to low.
  • Let cook for 10 minutes.
  • You can pour the sauce over the seafood boil, or use to dip!
  • Enjoy!

LOBSTER BOIL PARTY



Lobster Boil Party image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound seafood boil seasoning, such as Old Bay
2 cups plus 3 tablespoons kosher salt
4 pounds new red potatoes
2 pounds kielbasa
4 ears fresh corn on the cob, peeled
Four 1 1/2-pound live lobsters
1 pound unsalted butter, melted
2 tablespoons Cajun seasoning

Steps:

  • Fill a large pot with 3 gallons cold water. Add seafood seasoning and 2 cups salt. Add potatoes, cover and bring pot up to a boil.
  • Meanwhile, cut kielbasa and corn cobs into 1-inch cross sections.
  • Once pot comes to a boil, plunge lobsters into the boiling water. Cook, 3 minutes, then add kielbasa and corn and cook until the potatoes are cooked through, the lobster is bright red and claws reach 155 degrees F and the corn and kielbasa are steamy and tender, another 5 minutes. Remove all ingredients to a large mixing bowl.
  • Add the butter, Cajun seasoning and the remaining 3 tablespoons salt. Toss in the bowl several times, and wow your guests by pouring the feast out on your table over newspaper or a washable tablecloth. Serve with wooden mallets and nutcrackers to open the claws and knuckles of the lobster.

OLD BAY® SEAFOOD BOIL



Old Bay® Seafood Boil image

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Provided by Brian Sapp

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 14

Number Of Ingredients 14

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

Steps:

  • Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
  • Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
  • Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g

BOILED LOBSTERS WITH CORN AND POTATOES



Boiled Lobsters with Corn and Potatoes image

Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 1/2 pounds small Yukon Gold potatoes
1 large onion, quartered
2 heads garlic, halved crosswise (do not peel)
1/2 cup coarse salt
4 live lobsters (1 1/4 pounds each)
4 ears of corn, shucked and halved
Drawn Butter

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.

CREAMY LOBSTER AND CORN PAPPARDELLE



Creamy Lobster and Corn Pappardelle image

The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Steps:

  • Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
  • Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
  • While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
  • Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

LOBSTER CORN FRITTERS



Lobster Corn Fritters image

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings (12 to 14 fritters)

Number Of Ingredients 17

6 to 8 tablespoons (3/4 to 1 stick) unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces freshly cooked lobster meat, 1/4-inch-diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay seasoning
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half-and-half
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads
2 teaspoons sriracha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann's
Freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
  • Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
  • For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
  • To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

LOBSTER CORN DOGS



Lobster Corn Dogs image

Provided by Graham Elliot

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Salt
4 lobster tails, still in shell
2 cups yellow cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cayenne
3 cups buttermilk
16 ounces creamed corn
2/3 cup grated onion
1 tablespoon honey
Vegetable oil, for frying
Zest from 2 lemons
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced garlic
2 cups mayonnaise
Paprika
Chopped fresh chives
Chopped fresh parsley

Steps:

  • For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
  • Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container.
  • Preheat the oil in a deep-fryer to 365 degrees F.
  • Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
  • For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
  • Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!

LOBSTER CORN BOIL



Lobster Corn Boil image

Make and share this Lobster Corn Boil recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 small red potatoes, whole
1/2 gallon white wine
1/2 gallon water
2 cups clam juice
3 tablespoons garlic, chopped
3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley
2 cups butter
1 tablespoon crushed red pepper flakes
3 tablespoons salt
1 tablespoon black pepper
2 whole live lobsters, 1 lb each
12 black mussels
12 manila clams or 12 littleneck clams
16 -20 shrimp (count per pound)
2 ears corn on the cob, cut in half

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.

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT



Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat image

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

Provided by Rita1652

Categories     Crab

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 17

8 quarts water
1 (12 ounce) can beer
1 teaspoon hot pepper sauce (to taste)
1 head elephant garlic, smashed
4 lemons, halved
4 fresh bay leaves or 4 dried bay leaves
4 onions, quartered
6 ounces Old Bay Seasoning
1/4 cup salt
2 lbs kielbasa, sliced
1 lb andouille sausage
9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
12 live crabs
2 dungeness crabs
5 lbs large shrimp
6 lobsters
2 dozen littleneck clams

Steps:

  • In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
  • When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
  • Strain into a large pot or bowl set aside and cover.
  • If needed add more beer or water into the cooking liquid.
  • Add lobster into pot and cook for 5 minutes.
  • Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  • Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  • Open a lobster-- To open a boiled or steamed lobster.
  • Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
  • Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  • Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  • Draw back flesh on upper end and pull off intestinal cord.
  • Break edge of large claws and remove meat.
  • Enjoy!
  • For the Crab--.
  • Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  • Pry off the crabs "apron," the small flap on the underside, and discard it.
  • Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
  • Remove the gills (NOT EDIBLE) from each side and discard.
  • The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
  • The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
  • Snap crab body in half.
  • The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
  • To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
  • Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
  • Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

Tips:

  • Choose the right lobster: Select live lobsters that are heavy for their size and have a hard shell. Avoid lobsters with missing claws or tails.
  • Prepare the corn: Remove the husks and silk from the corn, but leave the corncobs intact. If desired, you can also cut the corn into smaller pieces.
  • Make the seasoning mix: Combine Old Bay seasoning, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. You can adjust the amount of each seasoning to taste.
  • Prepare the boil: Bring a large pot of water to a boil. Add the seasoning mix and stir to dissolve. Bring the water back to a boil, then add the lobster and corn.
  • Cook the lobster and corn: Cook the lobster and corn for 10-12 minutes, or until the lobster is bright red and the corn is tender. Remove the lobster and corn from the pot and transfer them to a serving dish.
  • Serve the boil: Serve the lobster and corn hot with melted butter, lemon wedges, and your favorite dipping sauce.

Conclusion:

Lobster corn boil is a delicious and easy-to-make seafood feast that is perfect for any occasion. With just a few simple ingredients, you can create a mouthwatering meal that will impress your friends and family. So next time you're looking for a special meal, give lobster corn boil a try.

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