Boil with lobster and mussels

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Seafood boilie is a delicious, camp-style dish for a large group. It can be prepared for lunch or as a beer snack. Vegetables—onions, celery, tomatoes, garlic, and potatoes—are simmered in a large pot of broth infused with a bouquet of spices and aromatic white wine. All vegetables are added whole, unpeeled, to maximize flavor. Corn on the cob, either whole or split in half, is also added. The seafood is added last. The broth is infused with an incredible aroma. To serve, divide the boilie with a small amount of broth into bowls and top with fragrant herb butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Seafood boilie

3 live lobsters (about 0.7 kg each)
1.3 kg mussels, washed with a brush and cleaned of the "beard"
1/3 cup coarse salt (preferably sea salt)
3 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tbsp. black peppercorns
4 bay leaves
1 - 2 tsp red pepper flakes
6 sprigs of thyme
2 large white onions, halved (do not peel)
6 stalks celery, cut into large pieces
3 tomatoes, chopped
2 lemons, cut in half
4 heads of garlic, split horizontally (do not peel)
2 cups dry white wine
1.3 kg small red potatoes
6 ears of corn, shelled and broken in half

Herb butter

165 g unsalted butter, room temperature
1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon, and chives)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red potatoes, corn, lobster, mussels, white wine, tomatoes, celery, lemon, thyme, fennel seeds, coriander, black pepper, bay leaf, red pepper flakes, tarragon, basil

Cooking the dish according to the recipe:

Make herb butterIn a food processor, puree the butter and herbs until well combined. Place on a sheet of parchment paper and form into a log. Wrap and refrigerate until the butter sets, at least 30 minutes.
Make a seafood boilieIn a large, deep saucepan, combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaf, red pepper flakes, thyme, onion, celery, tomatoes, lemons, and garlic; add 6 quarts of water. Cover and bring to a boil; then remove the lid and simmer for 10 minutes.

Add the wine and potatoes and return to a simmer; cook until the potatoes are tender, about 20 minutes. Add the corn and cook until tender, about 8 more minutes.
Meanwhile, using a chef's knife, cut each lobster in half, starting at the "X" at the back of the head (the lobster may still move for about a minute). Remove any green livers and roe, if necessary.
Using a slotted spoon, remove the corn and potatoes from the pot and transfer them to a platter (it's okay to remove a few other ingredients); cover with foil to keep the vegetables warm. Add the lobsters to the pot and cook until the shells are pink, 3-4 minutes. Add the mussels to the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. Discard any unopened mussels.
Strain the broth through a fine sieve into a small saucepan. Cut in the herb butter. Ladle the broth into bowls, add the vegetables, seafood, and a little herb butter.

Categories:

recipe / Summer dishes / Appetizers / Beer snacks / Fish appetizers / Food Network - recipes