cooking fever seafood bistro don leave lobster pot empty

Orange juice and/or zest can be nice too, or straight-up vinegar. Or you can use lemon juice, then toss the squeezed-out lemons in for extra flavor as well. I like to pour a bottle of cheap white wine in there. You'll want to add some salt no matter what (add more than you think you need), and then something acidic.

While it's heating up, think about how you want your shellfish boil to taste, and start adding those aromatics to the pot. But we're not going to spend hours simmering a stock-we're making a quick stock, or ' court-bouillon,' by boiling water, acid, and aromatics together for a few minutes before starting to cook with it.įill your largest pot 3/4 full with water, and bring it to a boil. Build A Broth In Your Largest Potīefore you start boiling all your shellfish, you need to build a flavorful broth to boil it in. Use shell-on (head-on if you're brave!) jumbo shrimp-the bigger the shrimp the better for a shellfish boil. Shrimp: 4 to 6 per person about 3 minutes. Wash and de-beard mussels before cooking. Mussels: 3 to 6 per person about 5 minutes. Buy and cook live crawfish for the best flavor For the freshest flavor, buy and cook live crabs.Ĭrawfish: 3 to 6 per person about 8 minutes. Use littleneck, Manila, or steamer clams, and scrub them well before cooking.īlue Crabs: 2 to 4 crabs per person about 10 minutes.

For optimum fresh sweetness, shuck just before cooking.Ĭlams: 3 to 6 per person about 10 minutes. The amount per person all depends on how many other ingredients you're adding, so scale up or down depending.Ĭorn on the Cob: 1/2 to 1 cob per person 10 minutes. Each ingredient will cook at a different rate, so you want to start by adding the slowest cooking ingredients first. Here's a list of the most common ingredients, with recommended cooking times and amount per person. I like to follow the classic combo of potatoes, corn on the cob, sausage, and two kinds of shellfish-usually one bivalve (clams or mussels) and one crustacean ( shrimp, lobster, or crab). You can add as few or as many different ingredients as you want to your seafood boil. (An extra-large pot helps, but you can manage without one.) Here's how to make a seafood boil: 1.

As does the technique, which is easier than you might think: it takes less than an hour, you don't need any special equipment, and you definitely don't need a recipe. The seafood and the spices might change depending on what part of the country you're from, but the spirit of a seafood boil remains the same. The Fastest, Fanciest Shrimp Dinner You Can Make Without a Recipe

Cooking fever seafood bistro don leave lobster pot empty