Lorenza Lobster Boil

What is a summer without a long table covered in brown paper and filled with succulent seafood? I don't know either! Even better is washing it down with an icy can of Lorenza Spritz. This is a surprisingly simple meal that cooks all in one pot and is sure to impress! We like to use lobster tails, prawns, little neck clams, corn, and potatoes but feel free to use your favorite ingredients. The perfect idea for a summer birthday or celebration dinner.

Set the scene: Cover a long table in brown paper or newspaper. Scatter halved lemons with the cute little hairnets on them. Put out finger bowls, toilettes, claw crackers and lobster bibs at each seat!
-Have a bucket of ice cold Lorenza Spritz handy.

Lorenza Lobster Boil 

Feeds 8–10 People

Ingredients:

Seafood

    •    5 lb littleneck clams

    •    8-10 lobster tails (1-2 per person) 

    •    5 lb large shrimp (shell-on)

Vegetables

    •    4 lb small Yukon Gold or red potatoes

    •    6 ears corn, halved

    •    2 sweet onions, cut into wedges or a handful of pearl onions

  • 5 artichokes, halved and choke removed

Aromatics

    •    2 lemons, sliced

    •    1 head garlic, halved crosswise

    •    6 sprigs thyme

    •    4 bay leaves

    •    1 bunch parsley

Steaming Liquid

    •    2 bottles Lorenza Picpoul Blanc or Rosé 

    •    4 cups water

    •    4 tablespoons kosher salt

  • 2 tablespoons Old Bay

Drawn Butter

    •    5 sticks unsalted butter

    •    Juice of 2 lemons

    •    Pinch of kosher salt

Melt gently, add lemon and salt. Keep warm for dipping.


Method

1. Scrub clams well and discard any broken shells.

2. Parboil potatoes in well salted water until just tender, about 15–20 minutes. Drain.

3. Use a large stockpot with a steam basket and a tight-fitting lid. Add aromatics and steaming liquid ingredients. Then bring to a boil. 

4. Layer ingredients starting with potatoes and onions on the bottom followed by lobsters then corn and clams. Cover tightly. 

5. Cook for 15–18 minutes. Add shrimp during the last 4 minutes. The clams should open, the corn should be hot, and the lobsters fully cooked. Discard any clams that do not open.

6. Remove seafood and vegetables from the pot with the steamer basket. Pour down the middle of a table covered with brown paper or newspaper. Encourage your guests to eat with their hands and enjoy!