- 8 c. Water
- 2 c. dry white wine
- 2 tsp. paprika
- 2 tsp. celery salt
- ½ tsp. ground mustard
- ¼ tsp. cayenne pepper
- ¼ tsp. black pepper
- 1 pinch cinnamon
- 1 pinch nutmeg
- 3 lbs. Tasteful Selections® Seafood Boilers Potatoes
- 1 medium onion, roughly chopped
- 2 celery stalks, roughly chopped
- 6 garlic cloves, roughly chopped
- 4 (6-8 oz.) lobster tails
- 4 ears fresh corn, shucked and cut into quarters
- 2 lbs. little neck clams, cleaned
- 1 lemon, quartered
- 1 stick unsalted butter, melted
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Instructions
In a large stockpot, bring water, wine, paprika, celery salt, ground mustard, cayenne, black pepper, cinnamon and nutmeg to a boil. Add potatoes, onions, celery, and garlic to the pot, cover, reduce heat to medium-low and cook for 8 minutes. Add lobster and corn, and continue to cook, covered, for 3 minutes. Add clams and lemon and continue to cook, covered, until the clams open and the lobster shells are bright red and the meat is opaque, about 5 minutes. Carefully drain the cooking liquid and discard any clams that remained closed. Pour contents of stockpot out onto a table covered in newspaper, or onto a serving platter. Serve with melted butter.
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