- 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,
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.