Labor Day Seafood Boil
With Labor Day right around the corner, it is time to start planning your menu. When we think of this end of summer holiday, we picture gathering our friends and family for a shared meal. What better way to cook for many, and eat all together than with a Labor Day Seafood Boil?
Ordering and Shipping Labor Day Seafood
Next, add in other shellfish favorites like mussels, king crab, and shrimp. Order your seafood favorites early in the week to reserve it just for you and request delivery for Wednesday or Thursday (we recommend staying away from Friday).
Once your seafood arrives, keep it in the coolest part of your fridge or freezer. For live shellfish, store on wet towels in the fridge with room on top for them to breathe.
Ready to start cooking?
Start with a large pot. Add cooking oil or butter, garlic and onions. Sweat the alliums until fragrant.
Next, add quartered lemons, Old Bay seasoning, and cook for another 3 minutes.
Then, add 14 cups of water and bring to a boil. Once boiling, add halved Yukon gold potatoes. Cook for 8-10 minutes.
Next, add harder shell seafood first like lobster tails or king crab legs and let those cook for 5 minutes. After that, add the next hardest shell seafood like clams and mussels. You can also add corn at this time. Cook for 5 minutes. For the last big allotment, add chorizo, and shucked shellfish like crabmeat. Cook for another 3 minutes.
At this time your kitchen should be full of warm and delicious summer flavors.
Once everything is cooked, set 1 cup of broth to the side and drain the seafood. Melt some butter and add to the reserved broth before dumping into the drained seafood.
For serving, garnish with fresh chopped parsley, lemon wedges, and Old Bay seasoning until your heart's content.