Cape Cod Seafood Boil For Two
Cape Cod is probably the most idyllic summer destination. It’s known for its beaches and incredible sunsets, but even more so, it’s known for the incredible food that’s served all the way from Provincetown to Borne. Lobster rolls, fried scallops, clam chowder…we could go on for days, but today we’re focusing on the seafood boil, classic during the summer months.
Specifically, this Cape Cod Seafood Boil is made to share with a special someone. Seafood boils tend to be made for large crowds, serving huge pots of seafood, potatoes, and fresh corn to picnic tables on end. Today, we’ve tailored this traditional New England recipe to serve two - because nothing’s more romantic than eating shrimp and lobster, dipping the sweet, tender meat in melted butter.
This 4-quart Premium Stainless Steel Saucepan is seriously the ideal size for a seafood dinner for two; it perfectly fits the baby potatoes, corn, lobster, shrimp, and littleneck clams - all you need for the perfect New England boil. The pan works as a cooking vessel for all these ingredients and it’s incredibly important to place them in the pan in the exact order the instructions are written. The basic thinking is, things that take the longest (potatoes) should go in first and things that take the shortest (littlenecks and shrimp) should go in last. The lobster goes in the second addition depending on size, since you want the lobster to completely cook through at the same time everything else is cooking.
This recipe is all about timing and if you have everything ready to go in the pot, this dinner is on the table in under 45 minutes and will cost you half of what it would usually cost at a fancy restaurant. Living on Martha’s Vineyard, I’ve attended a few lobster bakes and seafood boils and they are always huge events with big crowds, overcooked seafood that’s never as tasty as the seafood boils I make at home. The great thing about this recipe is that you can customize it to your liking, swapping out your favorite seafood. Some great addition to this boil would include: chunks of swordfish, fresh mussels, prawns, and even chorizo slices to add a little spice to the mix. Whatever you choose, I’m sure it will be reminiscent of days on Cape Cod, even if you haven’t even made that first visit! Just don’t be surprised if after you make this recipe, you find yourself mentally planning a trip to the Cape to experience a seafood boil yourself. In the meantime, making this at home is the second best thing to a beach home on Martha’s Vineyard!
Cape Cod Seafood Boil
2 cups water
1 1/2 cups white wine
2 dried bay leaves
1 tablespoon Old Bay Seasoning
2 teaspoons kosher salt
6 baby potatoes
2 ears corn, peeled and cut in two
1 medium lobster
1 pound shrimp, peel on
10 littleneck clams
Melted butter, to serve
1. In 4-quart Premium Stainless Steel Saucepan, simmer the water, white wine, bay leaves, Old Bay Seasoning, kosher salt, and potatoes for 15 minutes.
2. Add the corn and lobster and cook for another 5 minutes, with the lid on.
3. Toss in the shrimp and littleneck clams and cook until the shrimp turns pink and the littlenecks open, about 10 more minutes, with the lid on.
4. Serve alongside small bowls of melted butter for dipping the seafood in. Enjoy with a chilled glass of wine on the deck this summer!
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