SEAFOOD BOIL RECIPE RECIPES

Steps:

• 1. Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F; if using coals, wait until they turn white-hot. 2. If desired, melt the butter in a large stockpot set over the grill or over moderate heat on a stove. Add the onion, crushed garlic, and a pinch of salt and pepper, sautéing until softened, 4-5 minutes. 3. Add the Old Bay seasoning and thyme leaves; cook and stir until fragrant, about 2 minutes. Stir in the water and bring to a boil over high heat. 4. Once boiling, reduce to a steady simmer and stir in the sausage and potatoes; return to a simmer and cook until the potatoes are just tender to the tip of a knife, 10-15 minutes. 5. Add the corn to the water and return to a simmer. Cook for 5 minutes and then remove from the stockpot and pat dry with paper towels. Set aside until needed. 6. Return the seafood boil to a simmer and stir in the crabs and lobster. Cover and cook for 10 minutes. 7. In the meantime, brush the corn with oil and season with a little salt and pepper. Place the corn on the grill and cook, turning a few times, until lightly charred all over, 6-8 minutes. Remove from the grill. 8. When the crab and lobster are ready, stir in the shrimp and clams. Cover and cook until the shrimp are opaque and the clams have opened, 4-5 minutes. 9. Add the parsley, lemon juice, and plenty of salt and pepper to taste to the seafood boil. Serve straight from the pot with grilled corn on the side and seafood boil sauce on the side. (See Tips for a seafood boil sauce.)

Steps:

• In a large stock pot over medium heat, heat oil until shimmering. Add sausage and cook, cut sides down, until golden on both ends, 2 to 3 minutes a side. Transfer sausage to a plate. Add onion and garlic cloves to pot and let cook, undisturbed, until they begin to brown, 3 to 4 minutes. Add water and, using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add beer, vinegar, Old Bay, bay leaves, salt, sugar, and pepper and bring to a boil. Add potatoes, cover, and cook until mostly tender (a fork should slide in with a little resistance), about 8 minutes. Add corn and clams, cover, and cook 5 minutes more, until most clams are open and corn is bright yellow. Add shrimp and sausage, cover, and cook until shrimp is pink and opaque and sausage is warmed through, 1 to 2 minutes. Drain cooking liquid and discard onion, bay leaves, and any unopened clams. Transfer seafood, potatoes, sausage and corn to serving bowls or a newspaper-lined table. Serve with melted butter, lemons, more Old Bay, and plenty of napkins.