Cajun Maine Lobster Boil

Do you want to add some spice to your next seafood boil? Try 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:

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

Instructions

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.
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