cajun lobster boil, garlic-butter edition

Ingredients · tap to check

• 1 whole lobster, 1–1.5 lb (fresh, split lengthwise)
• 1/2 lb shell-on shrimp
• 2 ears corn, cut into thick rounds
• 6–8 baby / new potatoes
• 1 andouille or smoked sausage, cut into coins
• 3 tbsp Old Bay or cajun seasoning (for the pot)
• 1 lemon, halved · 1 small onion, quartered
• garlic butter: 1 stick (1/2 cup) butter, 5 cloves garlic minced, 1 tbsp cajun seasoning, 1 tsp paprika, a pinch of cayenne, a squeeze of lemon, chopped parsley

The Way

1. Fill a tall pot with water. Add the halved lemon, the onion, and 3 tbsp cajun / Old Bay seasoning, and bring it to a hard rolling boil.
2. Drop the potatoes and sausage in first — they take the longest. Boil about 12–15 minutes, until a potato gives to a knife.
3. Add the split lobster. After about 5 minutes add the shrimp and corn, and boil ~5 minutes more. Watch the colours: the shell turns bright red-orange, the shrimp curl pink-coral, the meat goes opaque pearly-white. Pull them the moment they turn — don't overcook.
4. While it boils, make the garlic butter: melt the butter, cook the garlic until fragrant, then bloom the cajun seasoning, paprika and cayenne for about 30 seconds. Finish with a squeeze of lemon and the parsley.
5. Strain everything out onto a board. Crack the claws and knuckles, pull the tail. Pour the warm garlic butter over the top — or dip each piece straight into it.

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