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.
- 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.