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Lobster (Or Other Seafood) Boil

Ingredients

• 4 bay leaves
• 2 teaspoons dried thyme or 4 sprigs fresh
• 1 tablespoon black peppercorns
• 4 garlic cloves, sliced
• 1 tablespoon coriander seeds or 1 teaspoon ground
• 3 cloves
• Salt
• 1 pound small waxy red or white potatoes, halved or left whole
• 2 large onions, quartered
• 4 ears fresh corn, shucked and cut in half
• Four 1 1/2-pound lobsters, 16 to 24 blue or rock crabs, 3 pounds whole crawfish, or 2 pounds unpeeled shrimp
• 2 lemons, quartered, for serving
• 8 tablespoons butter, melted, optional

Directions

1. Fill a stockpot halfway with water, add the bay leaves, thyme, peppercorns, garlic, coriander, cloves, a small handful of salt, the potatoes, and the onions.
2. Bring the mixture to a boil.
3. Cook the potatoes and onions until they are tender and can be speared easily, 8 to 10 minutes from when the water comes to a boil.
4. Fish the potatoes out of the pot and put them on a large platter.
5. Add the corn to the pot, bring the water back to a boil, and cook until it's bright yellow, 2 minutes.
6. Transfer the corn to the platter with tongs.
7. Add whatever seafood to the pot.
8. Bring the water back to a gentle but steady boil, cover, and cook: The lobsters will take 10 to 12 minutes; crabs and crawfish 5 to 10 minutes; shrimp 3 to 5 minutes.
9. When cooked, the lobster, crab, and crawfish will be bright red and the shrimp pale pink and opaque throughout.
10. To make sure the lobster is fully cooked, insert a quick-read thermometer into the joint at the base of the tail and into the tail meat; it should read between 140 F and 150 F.
11. Transfer the seafood and onions with tongs or a small strainer to the platter with the potatoes and corn.
12. Ladle some of the juices into a bowl to serve on the side along with the lemon wedges and some melted butter.

Attribution