Happy Fourth weekend everybody!!! Today seemed like the perfect day to share this rustic backyard seafood boil with you because, just look at it…does it not scream summer entertaining to you?!? It does to me in the craziest of cool ways because it may be one of the easiest and low maintanance ways to cook for a crowd. Not to mention delicious as all get out…
And we’ll get to that business in just a minute. First, I want to talk with you all about a little company in Maine that I’ve recently found and partnered with for this post called Maine Lobster Now. They are a sustainable seafood company out of Maine (obviously), that practices humane lobster handling. This means that they treat all of their lobsters with the utmost care, both in and out of the water. When I received my shipment, it even included some seaweed that had been soaked in ocean water so that the lobsters felt more at home. Super cool, right? The shipment arrived mid-morning making it very easy for me to plan my timing for cooking later that afternoon. For the recipe I’m sharing today, I was sent 3-1.5 pound live lobsters, 2 pounds of King Crab legs, and 2 pounds of live mussels. Everything was beautiful, and the box fit perfectly in my mom’s fridge (you all know I have an issue with space in my own), until it was cooking time.
Now, a lot of you may live near places that offer nice varieties of fresh seafood, however, I have yet to find a place in my area that I trust completely. We live in a small area and the places that I trust completely are a good hour drive each way, which isn’t always feasible for me. And when it comes to seafood, I’m quite picky about where it’s coming from. So having a box of seafood that is not only incredibly fresh, but also in line with the integrity of practices that I believe in, just show up at my doorstep is like Christmas morning for me. I highly recommend checking out Maine Lobster Now if you are looking for the same, you won’t be disappointed. Ok, now…this recipe!
*cue white wine opening for drinking and steaming*
There are seriously only a handful of steps to this recipe. To start, you simply rough chop up a medium sized yellow onion and sauté it in a huge stockpot. I used a canning pot because it was the biggest one that we have. Once those onions are soft and beginning to brown, you start to layer your ingredients. I like to give the onions a generous hit of salt and pepper with 2 teaspoons of Old Bay Seasoning, and then the red potatoes go in first, followed by the sausage, mussels, crab legs, and finally the lobsters. Pour 2 1/2 cups of dry white wine over top and cover the pot with the lid. From then on it’s just watching the pot and watching the time. My favorite thing about a seafood boil, aside from the eating it thing, is most definitely the lack of styling needed for the imminent WOW factor every time. Once the pot has finished its magic on the stove, you simply pour it out onto the table in the most casual of fashions, and however it presents itself is how it’s going to stay. I think it makes guests feel right at home to just be able to grab from the center of the table with ease rather than having to be on the up and up with ‘could you please pass the ____?’ or ‘may I please have the ____?’ questions. Which definitely have a time and place, but this time of year, outside at a picnic table, soaking up the sunshine, enjoying some grown up drinks with banter, just seems more like the time and place to remove all formalities and just go for it. Am I right? ENJOY!
Rustic Backyard Seafood Boil
- 1 medium-sized yellow onion, chopped small
- 4 Polish sausages, cut in thirds on the diagonal
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons Old Bay Seasoning
- 2 pounds small red potatoes
- 2 pounds fresh mussels, washed and picked through
- 2 pounds King Crab legs
- 3-1 1/2 pound live lobsters
- 2 1/2 cups dry white wine
- In a very large stockpot, sauté the onions with the olive oil over medium heat until they are soft and beginning to brown. Season with the salt, pepper, and Old Bay Seasoning.
- Begin to layer the other ingredients on top starting with the red potatoes, then the sausage, mussels, crab legs, and finally the lobsters. Pour the white wine over top and place the lid on tightly.
- Increase the heat to medium-high and watch the sides of the lid for escaping steam. Once the steam starts to escape (about 10-15 minutes later), reduce heat to medium and cook for another 15 minutes until the lobsters are bright red and the potatoes are fork tender. Check to be sure that all of the mussels have opened and discard any that remain closed. Use a large spoon to serve the seafood onto a paper lined table and served with lemons and melted butter. ENJOY!
I also like to serve this meal with grilled corn and a HUGE caesar salad 🙂