Traditional recipes

Lobster with Sausage, Mussels, Corn, and Potatoes

Lobster with Sausage, Mussels, Corn, and Potatoes

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  • 18 small red-skinned potatoes
  • 6 small onions, quartered lengthwise
  • 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise
  • 2 12-ounce bottles pale ale
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon coarse kosher salt
  • 1 pound kielbasa or linguiça sausage, cut into 1-inch pieces
  • 2 1/2 pounds mussels, scrubbed, debearded
  • 3 1 3/4-pound live lobsters
  • Lemon-Herb Mayonnaise (click for recipe)

Recipe Preparation

  • Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.

  • Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.

  • Melt butter in saucepan and divide among 6 ramekins.

  • Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.

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Watch the video: How to Make a Seafood Boil! King Crab, Mussels, Lobster Tails, Shrimp (May 2022).