|YIELDS: 4 Servings||PREP TIME: 15 mins||COOK TIME: 45 mins||TOTAL TIME: 60 mins|
2 cups dry white wine
2 ½ tbsp Old Bay seasoning
1 tsp coarse sea salt
4 cloves garlic, smashed
1 red onion, roughly chopped
2 lbs new potatoes, halved
2 1 1/2 - 2 lb lobsters
2 dozen Manila clams
4 ears fresh corn, cut into quarters
Flat leaf parsley and/or fresh tarragon
8 oz (2 sticks) butter, melted
16 quart pot
- Place the water, white wine, Old Bay seasoning, salt, garlic, red onion, new potatoes, and corn in an extra large (16 quart) pot and bring to a simmer over high heat.
- Reduce heat to medium, simmer for about 10 minutes, then add the lobsters. (You can add the lobsters live or kill them first by swiftly plunging the tip of a knife right behind their eyes, where the claws meet the body.)
- Let the lobsters cook for about 5-8 minutes, then add the clams to the pot and continue simmering for 10 minutes.
- The lobster boil is done when the potatoes are tender, the lobsters are bright red, and all of the clams have opened up (be sure to discard any that don't open up).
- Remove from heat and place everything on a large serving platter.
- Garnish with chopped parsley and/or tarragon. Serve with plenty of melted butter, crusty bread, and lemon wedges.