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Seafood boil-up
By
Rodney Bowers
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SERVES
4
TO
6
Ingredients
BOIL UP
2 litres water
1 lemon, sliced, pith removed
1 large sweet onion
3 sprigs fresh Italian parsley
2 sprigs fresh thyme
3 sprigs fresh dill
1 head of garlic
1/3 cup butter
1 tablespoon apple cider vinegar
2 tablespoons old seafood seasoning
455 grams (1 lb) crab legs
455 grams (1 lb) jumbo shrimp, peeled and deveined
3-4 lobster tails
907 grams (2 lb) large clams
455 grams (1 lb) piece mahi mahi
455 grams (1 lb) chorizo sausage
4 ears fresh corn, cut into thirds
907 grams (2 lb) mini potatoes
BUTTER SAUCE
1/2 cup butter
1 teaspoon seafood seasoning
3-4 garlic cloves
1 tablespoon hot sauce
2 teaspoons honey
1/2 lemon, squeezed
Directions
BOIL UP
Slice the lemon and onion and toss into a large pot.
Add the fresh herbs and garlic.
Add the butter, vinegar and seafood seasoning.
Pour in water and place the pot over high heat and bring to a boil, then turn to a simmer, bringing the heat to medium.
Add in the potatoes, chorizo sausage, corn and clams. Let cook/steam for 10-15 minutes.
Add in the remaining seafood, cook for five minutes.
Turn the heat off and let sit for ten minutes.
BUTTER SAUCE
Add the butter and garlic to a small pot and warm to melt.
Stir in the hot sauce, honey, seafood seasoning and lemon juice. Reduce heat and let cook for a couple minutes.
Watch Double Your Dish
Mondays at 8:30 pm ET on CTV Life Channel
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