Page 9 - Duval's Platinum Patron E-news Magazine, July 2019

Yield: serves 4 – 6 people
Ingredients
4 ea Lobster
1 lb Shrimp
1 lb Mussels
1 lb Clams
1 lb1Chourizo
cut into 2 inch segments 1 lb Red Potatoes
4 ea Corn on Cob
cut into 2 inch segments 6 ea Lemon
4 oz Old Bay
2 ea Beer - Light
4 oz Chopped Parsley 1 lb Butter
1 bottle White Wine 1 5 gal Water
Summer Clam and Lobster Boil
• In large metal pot combine water, beer, white wine, old bay, and butter and bring to boil.
• Add (4) lemon, chourizo, and potatoes to pot and cook for 15 minutes covered.
• Add lobster, corn, and clams to pot and cook covered for 8 minutes.
• Add mussels and shrimp to pot cook for final 2-3 minutes.
• Remove from heat and place in large service tray with potatoes, corn, and
chourizo at base of dish.
• Arrange the clams, mussels, and shrimp
over top of mixture.
• Split and arrange the lobster over the
top of the mixture and finish with fresh
chopped parsley and lemon wedges.
• Have melted butter for guests.
• Enjoy with ice cold beer or chilled glass
of white wine.
Cheers, Nils