Party-Style Seafood Boil 🦞 | Food. Friends. Family.

"And now it's time for the butter, there's no seafood steam pot without the butter."
Chef Paul Lillakas assembles an epic seafood boil meant for a crowd. Lobsters, clams, mussels, and shrimp with two delicious dipping butter flavours and a frozen 'Southern Hurricane' cocktail-what more could you hope for in a spread?
Party-Style Seafood Steam Pot with 2 Dipping Butters 🦞🧈
Hands on time: 30 minutes
Total Time: 1 hour
Makes: 6 servings
Ingredients:
• 4 cups salted water or beer
• 4 lbs baby potatoes, cleaned
• 1 red onion, quartered
• 1 bulb garlic, smashed
• 6 live lobsters
• 3 lbs littleneck or cherrystone clams, cleaned
• 3 pounds PEI mussels, cleaned
• 6 cobs corn, each cracked into 2 halves
• 3 lbs raw (shell-on) jumbo shrimp
• Chopped parsley
• 4 lemons, halved (optional)
Dipping Butters:
• 1 lb (4 sticks) salted butter
• 6 cloves garlic, minced
• 1/4 cup finely chopped parsley
• 3 tbsp sliced chives
• 1/4 cup cayenne pepper sauce (such as Frank's)
• 1 tbsp smoked paprika
Method:
1. Prepare ingredients for cooking, discarding any clams or mussels that aren't fully closed.
2. In extra-large pot, over high heat, bring water (or beer) to rolling boil. Add onions, garlic and potatoes. Cover and cook for 5 minutes. Add lobsters; cover and cook for 5 minutes. Add clams and mussels; cover and cook for 5 minutes. Add corn and shrimp; cover and cook until shrimp is pink, about 5-7 minutes more. Drain excess liquid.
3. Meanwhile, in pot over medium heat, melt butter; add garlic, parsley and chives. Remove from heat. Pour half of butter mixture into another pot; add, cayenne pepper sauce, and smoked paprika. Whisk to combine. Remove from heat and set aside.
4. Serve seafood, potatoes and corn on newspaper-lined table. Sprinkle with chopped parsley (if using) and add lemon halves. Serve dipping butters in small bowls.
Frozen Southern Hurricane 🍹
Hands on time: 10 minutes
Total Time: 10 minutes
Makes: 6 servings
Ingredients:
• 6 oz Light Rum
• 6 oz Dark Rum
• 1 cup passion fruit juice (pineapple juice)
• 1 cup orange juice
• 3 oz Grenadine
• 1 oz freshly squeezed lime juice
• Ice cubes
To Garnish:
• Orange Slices
• Maraschino Cherries
Method:
1. In a blender, combine light rum, dark rum, passion fruit juice (or pineapple juice), orange juice, grenadine and lime juice.
2. Top up with ice and blend until smooth. Taste and adjust to your liking! Serve in highball glasses garnished with orange slices and maraschino cherries.
Watch Sarah's tutorial to set an East Coast-inspired table fit for a seafood boil: • A Creative Coastal Tab...
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[@squid_fn5943]

This food looks soooooo good!!! Paul, you're the new Gordon Ramsay of seafood.

[@christabaczynski3799]

Looks so so good! Love the way you did this!! Looking forward to more of these episodes 👏🏻👏🏻

[@cinziaruffolo6105]

Yay! It all looks amazing, Chef Paul!! ☺️

[@kairihemingway7931]

My mouth was watering the entire episode. Can't wait to try this!

[@davidhogg7731]

Looks great Paul!

[@adamkristopher8037]

Chef Paul, it looks absolutely amazing! I just love lobster...

[@mai-reeteljascartan1596]

Looks mega tasty!!

[@mrbear1302]

Nice recipe! Need to take out a loan to pay for it.....

[@erikmust4191]

If I don't like shrimps what kind of hot dogs would you recommend as a replacement?

[@sosoutherncustomequestrian4598]

I feel sorry for those poor lobsters.