Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks, or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to attend in my travels or have had the pleasure of creating myself.
George Hirsch's Lobster Boil
New England - lobster steamed with beer, corn, sausage, and new potatoes
Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn
Maryland or Chesapeake - blue crab, oysters, and clams steamed with beer, vinegar, and Old Bay cooked in a steamer basket, served with crackers, corn, and slaw
Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes
Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn
Texan - crawfish, oysters, and good old Texan smoked brisket
Monterey - Dungeness crabs, shrimp, and artichokes when in season
Seattle - planked salmon & oysters
Types of seafood commonly used for a boil are typically shellfish, with shrimp being the most popular ingredient. Local availability, taste preferences, and imagination can rule your boil. You may consider Dungeness and blue claw crabs, shrimp, oysters, calamari, hard-shell and razor clams, mussels, crawfish, Pacific salmon, or striped bass for your boil. Equipment: a large outdoor gas grill, cooker, or large pit with charcoal, as well as a large pot (size depends on the amount of seafood and the number of guests). 20-gallon stockpot, large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands.
Summer Boil
Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce
George Hirsch's Lobster Boil
Serve: Remove the seafood from the pot, drain it well, and place it on picnic tables covered with newspaper, brown paper, or butcher paper. Serve with bowls of lemon wedges, melted butter, bottles of hot sauce, and good-quality pieces of bread. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade.
George Hirsch's Lobster Boil
Preparing George’s East Coast Seafood Boil Recipe
My boil is a combination of New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.
Non-seafood additions to boil with cook times:
1 link per person smoked or Italian sausage, grilled & add to the boil at the end
3 small red new potatoes per person, 15 minutes
1 ear of corn per person, 10 minutes
1/4 cup snow peas, 2-3 minutes
2 Tablespoons melted butter per person for dipping
Serve hot sauce on the side
To prepare Seafood Boil:
Add 2 cups of water, 2 bottles of beer, 1 head of fresh chopped garlic, 4 bay leaves, several sprigs of fresh parsley, 1 Tablespoon of black peppercorns, 1 Tablespoon of powdered garlic, 1 Tablespoon thyme, and 1/4 cup of paprika. If you like it spicy, add dried hot pepper flakes or chopped jalapeño. Bring the liquid to a boil.
Add seafood in stages for different cooking times:
Lobster 7 minutes for a 1-pound lobster + 1 minute for each additional 4 ounces
Blue Claw Crabs 5-7 minutes
Steamers or Littlenecks- 5-7 minutes or until opened
Shrimp (shell on) 4-5 minutes
Mussels 3-4 minutes or until opened
Separately, to boil lobsters:
Fill a large pot three-quarters full of cold water and cover.
A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook at the same time, provided the pot is large enough. When in doubt, use two pots.
Bring the water to a rapid boil.
Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again, and cover the pot. Now you will begin to time the cooking.
Allow 7 minutes for a one-pound lobster, and add 1 minute for every 4 ounces. A 1 1/2-pound lobster will cook in 9 minutes.
Lobsters will turn a bright red when cooked. Remove lobsters from the pot with a pair of tongs.
Allow at least 2- 1 pound lobsters per person since a 1-pound lobster offers only 4 ounces of meat.
George Hirsch's Lobster Boil
To Grill Lobsters:
Lobsters are split and cleaned
2 Tablespoons olive oil
2 Tablespoons seafood seasoning
6 cloves garlic, sliced
1/4 pound clarified or drawn butter
3 lemons, cut into wedges
Preheat grill to medium-high
Combine the olive oil, seafood seasoning, and garlic in a small bowl. Place the lobster on its back and brush it with some of the oil mixture. Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook for 5 to 6 minutes longer, until done. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.
