Ingredients:

  • 4 Live Maine Lobsters (approx. 1.25 lbs / 565g each)
  • 1 lb Large Tiger Shrimp, easy-peel, shell-on
  • 1.5 lbs Baby Yukon Gold Potatoes, halved
  • 4 ears of Sweet Corn, husked and snapped in half
  • 1 large Sweet Onion, quartered
  • 1 head of Garlic, halved crosswise
  • 2 Lemons, halved
  • 2 tbsp Smoked Paprika
  • 1 tbsp Black Peppercorns
  • 1 tbsp Dried Thyme
  • 2 tsp Celery Seed
  • 3 Large Bay Leaves
  • 1 tsp Sea Salt
  • 1/2 tsp Cayenne Pepper
  • 4 tbsp Unsalted Butter
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Fill the pot. Add about 8 quarts of water to your stockpot along with the onion, garlic, lemon halves, smoked paprika, peppercorns, thyme, celery seed, bay leaves, salt, and cayenne. Note: This creates your aromatic infusion base.
  2. Boil the aromatics. Bring the mixture to a rolling boil and let it sizzle for 10 minutes until the water turns a deep amber color.
  3. Add the potatoes. Drop the 1.5 lbs of halved Baby Yukon Gold potatoes into the pot. Note: Potatoes take the longest to cook and need a head start.
  4. Simmer the spuds. Cook the potatoes for 10 minutes until they are just starting to feel tender when pierced with a fork.
  5. Insert the lobsters. Carefully add the 4 Live Maine Lobsters. Cook for 8 minutes. Note: Keep the lid on to trap the steam for even cooking.
  6. Drop the corn. Add the 4 ears of snapped sweet corn. Wait 3 minutes until the kernels look bright and plump.
  7. Add the shrimp. Toss in the 1 lb of Large Tiger Shrimp. Note: Shrimp cook very fast, usually in just 2-3 minutes.
  8. Final simmer. Cook everything together for another 2 minutes until the shrimp are opaque and pink.
  9. Drain the feast. Carefully lift the ingredients out with tongs or drain the entire pot into a large colander.
  10. Glaze and serve. Melt 4 tbsp unsalted butter and mix with 1/4 cup chopped parsley and 1 tbsp lemon juice, then drizzle over the warm seafood.