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Ingredients
Seafood boil:
- 2 whole lobsters
- 1 lb. littleneck clams, scrubbed
- 2 ears fresh corn, cut crosswise into 3-inch pieces
- 1 lb. baby medley potatoes, halved
- 4 quarts water
- 3 Wonderful Seedless Lemons, halved crosswise, divided
- 1 large yellow onion, halved lengthwise
- 2 garlic heads, halved lengthwise
- 2 tablespoons Old Bay seasoning, plus more for garnish
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Lemon garlic butter sauce:
- 1 cup (8 oz.) unsalted butter, melted and slightly cooled
- 1 teaspoon Wonderful Seedless Lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Preparation
- Add water to a large stockpot. Squeeze 2 lemons into the pot and then discard the squeezed lemons into the pot. Add the onion, garlic, potatoes, Old Bay, salt, and pepper. Cover and bring to a boil over high heat for 15 minutes.
- Add the lobster to the broth; cover the pot and boil for another 15 minutes. Add the clams and corn and cook for another 5 minutes with the pot covered.
- To prepare the lemon garlic butter sauce: In a small bowl, combine the melted butter, lemon juice, salt, garlic powder, and pepper. Mix well to combine; set aside.
- Drain the seafood mixture from the pot in batches using tongs to help transfer the items. Add the remaining lemon halves face down on a medium skillet or grill; remove then when they’re nicely charred.
- To assemble: Arrange all the ingredients on a platter or prepared surface. Garnish with grilled lemon halves and serve with lemon garlic butter sauce.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
