Seafood Boil
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
4 to 6 people
Prep Time:
10 min
Cook Time:
1 hour
The ultimate summer seafood boil. Made with beautiful fresh seafood like PEI mussels, Quahog clams, Argentinian shrimp and a whole lobster, this seafood boil is packed with Italian-inspired flavours like garlic and chilies, fresh herbs, lemon, tomato paste, and white wine, plus shallots, celery and chicken stock. Served on Alchemy butcher paper, straight on the table, in true southern seafood boil style, with smoked and seared hot Italian sausage, crusty bread and the most delicious butter sauce for dipping. You are definitely going to want to try this recipe before the summer is through.
By:Chef Matt Basile
Ingredients
-
1 whole blanched lobster
-
5-6 large Argentinian shrimp, shell on (or similar)
-
15-20 PEI mussels
-
10-12 Quahog or Little Neck clams
-
2 shallots
-
5 celery stalks
-
2 tbsp canola oil
-
2 tbsp garlic cloves in chili oil
-
~10 sprigs fresh thyme
-
1 tsp paprika
-
1 tbsp chili flakes
-
1 tsp dried oregano
-
½ tsp black pepper
-
1 tbsp tomato paste
-
½ cup white wine
-
1 lemon
-
1L chicken stock
-
3-4 ears of corn
-
3 large red skin potatoes
-
2 hot Italian sausages
-
Fresh dill
-
Salt
-
½ cup butter
-
Crusty sourdough baguette or bread
Instructions
Cut the shallots in half and remove the skin. Roughly chop the celery. Cut the corn into 2-3 inch rounds and the potatoes into chunks and set both aside.
In a large pot on the elevated grill rack, add the canola oil, then garlic in chili oil, shallots, celery and mix. Add the fresh thyme, paprika, chili flakes, dried oregano, black pepper and mix. Add the tomato paste and mix. Pour in the white wine and mix, scraping any bits off the bottom of the pot. Squeeze in the juice from half a lemon and then throw it into the pot. Mix, and then add the chicken stock.
Add the corn and potatoes to a metal steamer or strainer and place it in the large pot. Cover the pot and allow to cook about 30-40 minutes or until tender.
Cut the lobster in half lengthwise and remove the innards, carefully crack the claws and remove the shell, keeping the claw meat intact.
Add the sausage to the smoker and smoke until cooked through, about 15-20 minutes. Remove the sausages from the smoker once done and place on the flattop to sear both sides. When ready to serve, cut into large pieces.
Once potatoes and corn are done, remove the steamer from the pot and empty the corn and potatoes into a large bowl. Place the steamer back into the pot with all the liquid and add the mussels, clams, whole shrimp, and lay the whole lobster on top. Add the corn and potatoes back. Add some fresh dill and season with salt, add half a lemon, cover and place back on the elevated grill rack. Cook for about 15-20 minutes or until all the shells are open and cooked.
Add a small cast iron pan to the grill and melt ½ cup of butter, remove from the heat once melted.
Once cooked, remove the steamer with all the seafood from the pot. Ladle the liquid from the pot into the pan with the butter and mix, place on the elevated grill rack for a few minutes until hot and bubbling.
Roll out parchment paper onto your table and dump out all the seafood on top (or use a platter). Add the chopped sausage and then ladle the butter sauce over top. Garnish with fresh dill. Rip up the crusty bread/baguette and place around the seafood, serve with the butter sauce for dipping.