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?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.