Lobster (Or Other Seafood) Boil



  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.