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New Orleans Style Lobster Boil


Cooking time : 50 Minutes

Ingredients :
Salt 1 cup,
Lobsters 2 (we got these handsome crayfish from FRESHPICK),
Celery 1, cut into 3,
Onions 2, quartered,
Garlic 1 head, halved crosswise,
Lemon 1 halved, plus more for seasoning,
Cajun seasoning 1/2 cup,
Old Bay Seasoning 1/2 cup,
Worcestershire Sauce 1/4 cup,
Cayenne pepper3 tbsp,
Baby Potatoes 1 cup,
Corn 3 ears, shucked and halved.

For Serving :
Cocktail sauce of your choice (we made one using mayo, spicy mustard, tobacco and honey),
Hot Sauce (preferably Original Louisiana, Tabasco or Cholula),
Flavoured Butter of your choice melted (you can also use a pre-packaged one from Amul).

For The Old Bay Seasoning :
Bay leaves 2 tbsp, ground
Celery salt 2 tbsp
Dry Mustard Powder 1 tbsp
Black Pepper 2 tsp, ground
Ginger 2 tsp, ground
Chilli Powder 2 tsp
White Pepper 1 tsp
Nutmeg 1 tsp ground
Cloves 1 tsp ground
Allspice 1 tsp, ground
Red Pepper Flakes 1/2 tsp
Mace 1/2 tsp, ground
Green Elaichi 1/2 tsp, ground
Cinnamon 1/2 tsp, ground
Sugar 1/2 tsp



Directions :
  • Run a whisk through all the ingredients for the Old Bay Seasoning and keep bottled till needed. You won't need to use all of it, and will have enough to flavour a batch of lobster rolls later too!
  • Whisk 1/2 cup of salt in a large stockpot filled with cold water until dissolved. Add the lobster and let sit for 20 minutes; drain, rinse, and chill.
  • Add remaining salt, celery, onions, garlic, halved lemons, Creole seasoning, Old Bay seasoning, Worcestershire, cayenne, potatoes, and 2lt of water to stockpot; bring to a boil. Reduce heat to medium; cook until potatoes are just tender, 10-12 minutes.
  • Add the lobster and corn; cook, covered, until seafood is cooked through, 5-7 minutes more. Drain contents of pot, discarding the liquid; transfer to a large platter. Serve along with lemon wedges, cocktail sauce, melted butter and hot sauces. Butter the corn with some more flavoured butter.
  • Note: You can also add prawns, clams and mussels to the same boil. Traditionally, it is upturned onto the table and had along with the condiments.