Recipe: Lobster Boil with Imperial Spanish Chorizo

March 03, 2014 By: Serena


Happy Tuesday, Noshers!  I know I’ve been a little MIA lately, but hopefully I will be updating more in the very near future!  Today, I had to pop in to share a pretty AMAZING lobster boil I put together last week – excuse me while I pat myself on the back.  When I saw and tasted the finished result, I knew I had to let all of you know about it – because it’s about the easiest thing in the world to make.  You should totally do this and take credit for it – your secret is safe with me ;).

The impetus for this dish was my longing for summer weather (summer where are you??) and a shipment of Imperial Spanish Chorizo – I was lucky enough to get 2 links of traditional Spanish chorizo and one link of spicy – yum!  I devoured the spicy link with crackers and it was soooo good – my sentiments were shared by an eating buddy who is a self-described “chorizo afficionado.”  I thought chorizo would be an awesome addition to a lobster bake, so last Wednesday, I made it happen.  And it was good.

But in the vernacular of my favorite PBS show, don’t take my word for it – try it for yourself!  You won’t regret it.

You will need:

  • 1 tbsp butter
  • 1 onion, chopped
  • 8 small red potatoes
  • 1 (16 oz) link of Imperial Spanish Chorizo, sliced
  • 2 ears of corn, broken into halves
  • 12 steamer clams
  • 2 cups of white wine
  • Two 1.5lb lobsters

1. In a large pot, melt butter over medium heat.  Add chopped onion and cook until soft – about 5 minutes.

2. Add potatoes and chorizo and stir to combine.  Add corn, steamer clams, and white wine and bring to a simmer.

3. Add lobsters to the pot and cover tightly.  Cook until the steamers have opened and lobsters are cooked (about 15 minutes)

4. Arrange boil in large serving dish (or in my tiny studio kitchen’s case – a baking dish).  Enjoy!

Lobster-bake-3YUM this was good – the briny seafood and corn on the cob reminded me of summer, and the chorizo added a flavor-packed punch of spicy heat.  The wine and chorizo “gravy” was even better when sopped up with bread.  The above could comfortably feed four – but I made short work of it with just one other eating buddy.  I’m a trooper, aye?

And I couldn’t help but also indulge in a few oysters, hand-shucked at home:

Lobster-bake-1What’s your favorite summer dish?

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5 Comments to “Recipe: Lobster Boil with Imperial Spanish Chorizo”

  1. Ilovefood says:

    Soooo yummy! I will definitely try to make this, maybe in a couple of weeks.

  2. Oh man, I’m going to have to try this next weekend. Wish me luck, it’s my first time cooking lobster!!!!

  3. Reading Rainbow! Lobster is definitely a favorite summer dish. Or any time of the year dish. One thing I absolutely love about summer is eating (& drinking) al fresco.

  4. Lobster boiling is now in progress. Just curious, did you kill it with a knife down the head or did you just chuck it in?

  5. It was delicious, thanks so much for sharing!


2 Trackbacks/Pingbacks

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