We had a fabulous dinner of steamed clams and mussels and shrimp and lobster boil we had while camping.
It was in honor of Big Bad Dad's 40th birthday. What a lucky guy.
The clams were steamed in wine in a large pot over an open flame in the fire bit. The shrimp and lobster boil was done on a propane burner.
Shrimp & Lobster Boil With Corn and Potatoes
(Adapted from Martha Stewart Living, July 2006)
Serves 5 adults and 4 picky children who don't eat seafood
Prep time: 10 minutes Total time: 45 minutes
- 4 lemons, halved
- 6 bay leaves
- 1/2 cup plus 2 Tablespoon Old Bay seasoning
- 2 lage garlic heads, halved horizontally
- 6 medium onions, peeled and quartered
- 2 dried chile
- Coarse salt
- 16 springs fresh thyme, tied together with kitchen twine
- 2 pounds of new red potatoes, unpeeled, halved if large
- 8 ears fresh corn, shucked and broken in half
- 2 pounds uncooked tail on shrimp (frozen is o.k.)
- 1 lobster tail each for the adults (frozen is o.k.)
- Butter, hot sauce and French bread for serving
- Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
- Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons of salt, and thyme.
- Bring to boil. Reduce heat, and simmer 10 minutes.
- Add potatoes adn simmer 12 minutes.
- Add corn and simmer 5 minutes.
- Add shrimp and lobster, cover, adn simmer until opaque, 3 to 5 minutes.
- Pour off liquid and serve out of the pot.
- Serve with melted butter and/or hot sauce.
- Squeeze and spread the cooked garlic on French bread.
- Serve the corn and potatoes with butter and salt and pepper.