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Shared By Margot Miller

Weeknight Seafood Boil

Ingredients

  • FOR THE BROTH
  • 12 cups water
  • 1 onion, halved
  • 1 garlic head, halved
  • Handful of fresh herbs (such as thyme, rosemary, oregano)
  • 3 bay leaves
  • 1 lemon, halved and squeezed
  • 2 lemongrass stalks, bruised
  • ⅓ cups Old Bay seasoning, plus more for sprinkling
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 teaspoon freshly cracked black pepper
  • FOR THE BOIL
  • 1 pound baby potatoes, larger potatoes cut in half
  • 2 ears of corn, cut into fifths
  • 12 ounces Kielbasa, or any other similarly sized smoked sausage, sliced
  • 1 pound littleneck clams
  • 4 small lobster tails, butterflied
  • 1 pound Argentinian red shrimp or large shrimp, shell on and cleaned
  • Lemon wedges, for serving
  • FOR THE GARLIC BUTTER
  • 1 pound salted butter, preferably European-style (such as Kerrygold)
  • 3 garlic cloves, grated
  • Fresh herb sprigs
  • 1 teaspoon Old Bay seasoning

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