This was the most fun I’ve ever had cooking seafood! Maybe because it was the first time the main course was the freshest I’ve ever had it outside of eating at the shore…
I had to borrow a pot and propane tank for this one. I wasn’t even going to attempt to keep water at a steady boil on my grill! I wanted to eat sooner than later. This was not at all a difficult meal to put together. The hardest part was cracking the lobster and peeling the shrimp.
If I were to be shipwrecked or somehow end up on a deserted island somewhere, I will never get bored eating seafood. I don’t order surf ‘n turf cuz I’d only eat the surf part. In fact, it’s rather ironic that I have this blog considering how little meat I actually eat. I’m hardly a vegetarian, but meat is only on my plate once or twice a week at the most. Even less some weeks when my husband travels. So, this post is served up just right for me.
One of our local grocery stores had a lobster sale-$6.99 per pound for live lobsters. How could I pass that up? I did not get enough fresh seafood while we traveled in the South over the summer, therefore I had to satisfy my craving. Shrimp and lobster did the trick.
My friend’s turkey fryer served as the cooking vessel and a propane tank turned up high kept the water boiling.
To 3 gallons of water, I added 4 smashed cloves of garlic and 2 ounces of liquid shrimp and crab boil. If I do this again, I will add another ounce of the boil. I could have used a bit more spice. I wasn’t planning on using the liquid boil. Since most other shoppers in the store were doing the same thing (picking up live lobsters), there was a run on the powder. In the future, I will stick with the liquid boil. It was easy to use and blended right in with the water. Nothing to dissolve.
While the water was coming to a boil, I cleaned 4 ears of corn and 2 pounds of red new potatoes, similar in size. I also had 1 pound of jumbo shrimp and 1 pound of andouille sausage cut into 1 inch chunks. The potatoes go in as soon as the water comes to a boil as they will need more time than everything else, followed by the sausage after a couple of minutes. Each stalk of corn was broken in half (or thirds if large enough) and put in 10 minutes after the potatoes. The lobsters were about 1 pound each; total cooking time for those guys was around 15 minutes, so they went in 15 minutes after the potatoes. Shrimp needs less than 5 minutes-when you hit the 20 minute mark, they go in. The water must be boiling the whole time. I never lowered the flame under the pot. I kept it high to keep that boil on and I covered the pot with the lid as well since it was a bit rainy. Check the doneness of a potato or two at the 20 minute mark. If those are done, make sure the lobster are done too (they will be red and the antennae should pull out easily), then it’s time to eat!
Until next time, Grill, Baby, Grill!
Posted on November 17, 2012, in Recipe, Seafood and tagged Andouille, andouille sausage, Crab boil, Fish and Seafood, live lobsters, lobster, Meat and Seafood, Seafood, seafood boil, Shellfish, Shrimp. Bookmark the permalink. 1 Comment.