Shellfish Boil with Spicy Green Dipping Sauce

Ingredients for Shellfish Boil with Spicy Green Dipping Sauce

• 450g thick-cut smoked bacon, cut into 1" pieces

• 3 large onions, chopped

• 2 large fennel bulbs, chopped

• 1 750 ml bottle dry white wine

• 240ml kosher salt

• 450g chilli-garlic sauce

• 240ml Old Bay seasoning

• 1.8kg medium red-skinned potatoes

• 3 (1 1/2–2-pound) live lobsters

• 900g mussels, scrubbed, debearded

• 24 littleneck clams, scrubbed

• 6 ears of corn, husked, cut in half

• 900g head-on, shell-on jumbo prawns

• 4 serrano chillies, finely grated

• 1 tablespoon finely grated lime zest

• 120ml fresh lime juice

• 120ml grapeseed oil

• 3 tablespoons distilled white vinegar

• 1 teaspoon sugar

• 1/4 cup finely chopped fresh basil

• 1/4 cup finely chopped fresh mint

• Made of restaurant-grade aluminum, the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. ($108

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How to make Shellfish Boil with Spicy Green Dipping Sauce

Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8–10 minutes. Add wine, salt, and 14.2L cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.

Stir chilli-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add prawns, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 3850ml ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chillies, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavours meld.

Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and prawns on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.