Seafood Boil

Servings: 4


  • 4 PEI lobster claws and knuckles (in the shell), cooked
  • 1 lb mussels, live
  • 1 lb soft shell clams, live
  • ½ medium onion, sliced
  • 1 garlic clove, chopped
  • ½ cup beer, wine, or vegetable stock
  • Garnish with fresh parsley, chopped


In a large pot, combine lobster claws,
mussels, soft shell clams, onions, garlic,
and beer.

Cover pot with a lid and cook on high
heat, stirring occasionally, for 7-8 minutes.
At this point, all mussel and clam shells
should be open. Discard any mussels
or clams that have not opened.

Remove from heat and garnish with
chopped parsley. Serve with melted butter
or lemon wedges if desired.

Chef ’s Tip: If lobster claws have been
chilled after cooking, place into the pot
first with a splash of water and cook for
3-4 minutes to ensure they are heated
thoroughly by the time the seafood
boil is cooked.

Do You Know Lobster?

Once inside a trap lobsters can never get out.

False – Lobsters Often Escape

Lobsters will often get out of traps - that is part of the design. Traps are built to allow undersize lobster to exit easily. Plus an escape hatch is made of biodegradable twine in case the trap is lost at sea. Adult lobsters will also escape traps at times; it is just more difficult.