Description
Enjoy this juicy, delicious cauldron of flavors. Perfect dish for special occasions and seafood lovers!
Ingredients
Scale
- 3 large white onions, cut into wedges (in fourths)
- 6 to 8 garlic cloves
- 1 bottle of pale ale
- 1 cup of water
- 1 to 3 Nori sheets (Seaweed)
- 1.5 pounds of small red potatoes
- 1 pound of polish sausage cut into fourths (or Spanish chorizo)
- 1 Tablespoon of Sea Salt
- 6 Lobster Tails (or 3 full Lobsters)
- 36 Littleneck clams, scrubbed
- 4 ears of corn, halved
- 2 pounds of mussels, debearded and scrubbed well
- 1.5 pounds of large shrimp (shell on)
- 2 tablespoons of unsalted butter
- 2 lemons halved
- 1 fresh baguette
Instructions
- Add onions, garlic, beer and water to the 16-quart stockpot
- Cover with one layer of nori sheets
- Add potatoes, sausage, and salt
- Bring to boil
- Add Lobster Tails, cook on high heat, cover for 15 minutes
- Add Clams and corn
- Cover for 6 minutes
- Add mussels and shrimp
- Cook covered until mussels and clams open 6 to 8 minutes
- Remove all food to a platter using tongs, throwing out any seaweed found
- Also throw out any mussels or clams that did not open
- Squeeze lemon over all seafood
- Strain juices left in stockpot to a few bowls and add unsalted butter
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: American