Seafood Boil

Servings: 4

Ingredients:

  • 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

Directions:

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.

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Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.