Left Continue shopping
Your Order

You have no items in your cart

Make it a Feast! Add on
From $109.99
Show options
$99.99 $199.99
Cyber Monday: Up to 50% OFF Sitewide! No coupon needed!
Cajun Maine Lobster Boil

Cajun Maine Lobster Boil

Add some spice to your next lobster boil with this flavorful, Cajun Maine Lobster Boil recipe!

By: Evan Kalman, sponsored by the Maine Lobster Marketing Collaborative | Serves 6-8

Ingredients

Cajun Spice Seasoning:

  • ¾ Cup Old Bay Seasoning
  • ¼ Cup Smoked Paprika
  • 1 Tbsp Cayenne Pepper
  • 1 Tbsp Ground Coriander
  • Ground Mustard
  • Kosher Salt
  • Fresh ground black pepper

Cajun Garlic Butter:

  • 4 Sticks unsalted butter
  • 3 Cloves garlic
  • 2 Tbsp Cajun spice blend

Maine Lobster Boil:

  • ½ Bottle dry white wine
  • 15 Cippolini onions
  • 2 garlic heads
  • 2 Lemons
  • 6 Sprigs fresh thyme
  • 6 Bay leaves
  • 4 lbs. baby potatoes
  • 8 Maine Lobster tails
  • 1 lb. chorizo cut into 1-inch pieces
  • 6 Ears of corn, shucked and cut into ¼ pieces

Preparation

Mix the spice blend together in a small container and set aside.

In a medium-size saucepan, melt the butter over medium heat. Skim off the white foamy milk solids to clarify the butter. Using a micro plane, grate the garlic into the butter, stir in 2 Tbsp of the spice blend, and cook for 2 minutes. Set aside and serve alongside the boil.

In a very large stockpot fitted with a perforated insert, bring 10 quarts [320 oz] water to a boil. Add the wine, onions, garlic, lemons, thyme, and bay leaves. Stir in the remaining Cajun spice blend.

Add the potatoes and cook until mostly cooked for about 10-15 minutes. Add the lobster tails and boil for 2-3 minutes.

Turn off the heat, add the corn and chorizo, cover, and let everything finish cooking, about 5 minutes more.

On a table, cover the surface in newspaper or butcher paper. Carefully remove the perforated insert to drain the boil. Or gently pour through a colander set in the sink.

Scatter the boil over the table and drizzle liberally with the cajun butter, serving the rest of the side with lemon wedges.

  1. Mix the spice blend together in a small container and set aside.
  2. In a medium-size saucepan, melt the butter over medium heat. Skim off the white foamy milk solids to clarify the butter. Using a micro plane, grate the garlic into the butter, stir in 2 Tbsp of the spice blend, and cook for 2 minutes. Set aside and serve alongside the boil.
  3. In a very large stockpot fitted with a perforated insert, bring 10 quarts [320 oz] water to a boil. Add the wine, onions, garlic, lemons, thyme, and bay leaves. Stir in the remaining Cajun spice blend. Add the potatoes and cook until mostly cooked for about 10-15 minutes. Add the lobster tails and boil for 2-3 minutes. Turn off the heat, add the corn and chorizo, cover, and let everything finish cooking, about 5 minutes more.
  4. On a table, cover the surface in newspaper or butcher paper. Carefully remove the perforated insert to drain the boil. Or gently pour through a colander set in the sink. Scatter the boil over the table and drizzle liberally with the cajun butter, serving the rest of the side with lemon wedges.