INGREDIENTS
- 4 cups salted water (or beer)
- 4 lbs baby potatoes cleaned
- 1 red onion quartered
- 1 bulb garlic smashed
- 6 live lobsters
- 3 lbs clams littleneck or cherrystone, cleaned
- 3 lbs PEI mussels cleaned
- 6 cobs corn each cracked into 2 halves
- 3 lbs jumbo shrimp raw, shell-on
- Parsley chopped
- 4 lemons halved (optional)
Dipping Butters
- 1 lb salted butter (4 sticks)
- 6 cloves garlic minced
- 1/4 cup cayenne pepper sauce (such as Frank's)
- 1 tbsp paprika smoked
Frozen Southern Hurricane
- 6 oz Light rum
- 6 oz Dark rum
- 1 cup passion fruit juice (or pineapple juice)
- 1 cup orange juice
- 3 oz Grenadine
- 1 oz lime juice freshly squeezed
- Ice cubes
Drink Garnish
METHOD
1. Prepare ingredients for cooking, discarding any clams or mussels that aren’t fully closed.
2. In an extra-large pot, over high heat, bring water (or beer) to a rolling boil.
3. Add onions, garlic and potatoes. Cover and cook for 5 minutes. Add lobsters; cover and cook for 5 minutes.
Add clams and mussels; cover and cook for 5 minutes. Add corn and shrimp; cover and cook until shrimp is pink, about 5-7 minutes more.
4. Drain excess liquid.
5. In a pot over medium heat, melt butter; add garlic, parsley and chives. Remove from heat.
6. Pour half of butter mixture into another pot, and add cayenne pepper sauce and smoked paprika. Whisk to combine. Remove from heat and set aside.
7. Serve seafood, potatoes and corn on a newspaper-lined table. Sprinkle with chopped parsley (optional) and add lemon halves. Serve dipping butters in small bowls.
Frozen Southern Hurricane
1. In a blender, combine light rum, dark rum, passion fruit juice (or pineapple juice), orange juice, grenadine and lime juice.
2. Top up with ice and blend until smooth. Taste and adjust to your liking!
3. Serve in highball glasses garnished with orange slices and maraschino cherries.