Rania's Recipes: New England Seafood Boil
Rania Harris stopped by Pittsburgh Today Live to show off a great New England Seafood Boil recipe!
New England Seafood Boil
- 2 quarts water
- 2 lemons, halved, plus more for serving
- 3 bay leaves
- 2 teaspoons sea salt
- ¼ cup Old Bay seasoning
- ½ bunch thyme, tied together
- 1 medium onion, quartered
- 2 serrano chiles, split half lengthwise
- 1 head garlic, halved
- 1 ½ pounds small red potatoes – cut into halves
- 4 ears sweet corn, halved
- 1 ½ pounds kielbasa, cut into 1-inch pieces
- 12 littleneck clams, scrubbed
- 6 petite frozen lobster tails - defrosted
- 2 pounds jumbo shrimp with heads and tails
- Fresh herbs for garnish
- Garlic Bread for accompaniment
Directions:
Using a lobster pot, fill the bottom portion of the pot with about 2 quarts of water and squeeze the lemons into the water and then toss in the halves. Add the bay leaves, salt, Old Bay Seasoning and thyme and bring the broth to a boil over medium high heat and simmer for 10 minutes.
Add the potatoes, onions, chilies and garlic to the top of the pot and steam for 15 minutes - just until the potatoes start to become tender, but not cooked through. Add the corn and the kielbasa and steam for another 5 minutes. Add the clams and lobster tails and continue to steam until the shrimp and lobster tails are cooked through. Remove the shrimp, sausage, clams, corn, potatoes, garlic and onions from the pot and arrange on a large serving platter and garnish with fresh herbs. Serve immediately with garlic bread and allow everyone to dig in – promises to be delicious and messy!
Serves: 6
