There’s nothing I love more than sitting around our dining room table with friends and family sharing a fresh shellfish boil. Whether it’s lobster, crab, or shrimp, I typically stick to similar ingredients when seasoning the water, and I always pair it with a great bottle (or two) of local white wine.
Tidal Bay is a crisp Nova Scotia wine that pairs flawlessly with Shellfish. It’s produced in the Vineyards touching the ocean shores in the Valley and contains the perfect amount of freshness and acidity to compete with rich, buttery seafood. One of my favourite Vineyards to purchase Tidal Bay is from Benjamin Bridge.
Lobster Boils are relatively easy to master. An added bonous: left overs can be used in lobster rolls, lobster ravioli, lobster mac and cheese, or in a red thai curry! Here is my quick and easy recipe for a traditional lobster boil.
Recipe for A Traditional Lobster Boil:
4 Lobsters (1.5 – 2lbs Each)
15 Litres of Water
3/4 Cup of Sea Salt or Kosher Salt
4 Corn on the Cob (Cut into Quarters)
1 lbs of Kielbasa (Cut Diagonally into 2-Inch Pieces)
2 – 3 Lemons (Cut into Quarters)
3 Tablespoons of Old Bay Seasoning
Optional Spices and Sides:
2 Tablespoons of Cayenne Pepper
1/2 Tablespoon of All Spice
1/4 Tablespoon of Clove
Red Potatoes, Halved
Garlic Butter, Melted
Instructions for A Traditional Lobster Boil:
1: Fill a large boil pot with 15 litres of water. Sprinkle in your sea salt and optional spices, and bring your pot to a boil. Note: Bringing 15 litres of salt water to a boil takes a while. Be prepared to wait about half an hour.
2: Once the water is boiling, drop in your lemon wedges and optional potatoes. Boil for about 5-7 minutes. If you are not using potatoes, skip this step, and include your lemon wedges with your lobster.
3: Add your lobsters to the boiling water head down, followed by your diced kielbasa, and cover the pot. Boil your lobsters for about 10 minutes. They should be bright red. Add your corn to the water, and boil for additional 3 – 5 minutes.
4: Carefully strain your pot, and serve immediately with freshly melted butter, white vinegar, or garlic butter.
Note: If you will not be eating your lobster immediately, shock the lobsters in a cold ice bath to stop the cooking.
Reserve empty shells for seafood stock!