Boil lobster and crab with clam juice for added seafood flavor.
Crab boils and lobster bakes are a summer tradition in coastal towns from Maine to Maryland and beyond. These feasts feature shellfish cooked in a hearty stew filled with sausage, potatoes, corn, and spices, but even simple boiled lobster and crab can be a feast unto itself. Adding clam juice -- broth drawn from boiling clams with water and salt -- to the cooking liquid can lend a depth of flavor that recalls the full richness of the sea. Clam juice is readily accessible at major markets, making that genuine seafood boil experience easily attainable. Add this to my Recipe Box.
Instructions
1. Add water to pot, filling about halfway. Pour in sea salt, clam juice, and beer and bring to a boil. Separately, boil more water in medium saucepan.
2. Add crabs to boiling liquid one by one using tongs, then top with lobster. The quickest and most humane way to cook live shellfish is to drop each one headfirst into the boiling water mixture. Liquid should cover shellfish -- add more boiling water if needed. Add bay leaves, and sprinkle Old Bay seasoning liberally over crabs and lobster.
3. Close lid and allow seafood to cook for 12-15 minutes. The rule of thumb for cooking lobster is 10 minutes per pound, and three minutes for each additional pound. Medium sized crabs cook at roughly the same rate. Shells on all fish should be bright red.
4. Drain crabs and lobsters and serve immediately with lemon wedges.
Tags: boiling water, clam juice