| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 28g | 12g | 51g |
| sugars | fibre | protein | salt |
| 6g | 5g | 47g | 1.8g |
Why I Love Canadian Maritime Seafood Boil
As a New York native, I’ve always been fascinated by the melting pot of culinary influences in the city. But every now and then, I find that venturing outside the typical gastronomic repertoire yields something excellent and inspires me to bring it back to my Big Apple kitchen. One such delightful discovery for me is this Canadian Maritime Seafood Boil.
A Feast For The Senses
The beauty of the Maritime Seafood Boil is that it’s a humble hodgepodge of the sea’s freshest catch. From the sweet meat of lobster to the tender mussels to the punchy shrimp, it’s reminiscent of the vibrant, mixed flavors found in the unassuming yet splendid seafood dishes that line the wharf of Halifax in Nova Scotia. As an actor, I can’t help but appreciate the dramatic presentation of this bountiful feast.
I owe the inspiration for this recipe to the highly acclaimed Canadian chef, Michael Smith, whose cookbook features a trove of seafood recipes celebrating the Atlantic harvest.
A Versatile Seafood Experience
What’s lovely about this recipe is its versatility. Not only does it make a hearty standalone meal, but it could also serve as the centerpiece in a seafood spread, accompanied by dishes such as Lobster Bisque or a Nova Scotia-inspired Oyster Poutine.
The fresh dill and parsley, the citrusy burst of lemons, and the savory sausage all meld together within the boiling pot creating an incredibly flavorful broth that the seafood cooks in. A bit different from the typical clam bakes we do back home, but the communal aspect of it is comfortingly familiar.
Plus, I must admit, there’s something exhilarating about a dish that encourages you to get your hands dirty — it’s refreshing and a bit nostalgic, reminding me of the summers I would spend on the beach with a box of takeout, peeling shrimp and cracking lobster with the Atlantic breeze at my back.
So, next time you’re in a celebratory mood or looking to transport your dining table to the Canadian Maritimes, this seafood boil is your golden ticket. Dig in, enjoy, and don’t be afraid to get messy — it’s part of the experience!.
What You’ll Need
- 4 gallons of water
- 2 tablespoons of sea salt
- 2 large onions, quartered
- 2 heads of garlic, halved horizontally
- 4 lemons, halved
- 1 cup of fresh parsley
- 1 cup of fresh dill
- 4 bay leaves
- 2 tablespoons of black peppercorns
- 2 pounds of baby potatoes
- 1 1/2 pounds of fresh chorizo or kielbasa
- 6 ears of corn, halved
- 2 pounds of fresh mussels, cleaned and de-bearded
- 2 pounds of large shrimp, shell on
- 2 pounds of fresh clams, cleaned
- 1 1/2 pounds of fresh lobster, cut into pieces
- 1/2 cup of unsalted butter, melted
- Freshly ground black pepper to taste
- Optional garnish: fresh parsley, lemon slices
Method
Step One: Prepare the Boiling Liquid
Start by filling a large pot with 4 gallons of water. Place the pot over high heat and add 2 tablespoons of sea salt, 2 large quartered onions, 2 halved heads of garlic, 4 halved lemons, 1 cup of fresh parsley, 1 cup of fresh dill, 4 bay leaves, and 2 tablespoons of black peppercorns. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to let all the flavors blend together.
Step Two: Add the Seafood and Vegetables
Next, increase the heat once again and add the 2 pounds of baby potatoes to the pot. Cook the potatoes for 10 minutes, and then add the 1 1/2 pounds of fresh chorizo or kielbasa and 6 halved ears of corn. After another 10 minutes, add the 2 pounds of fresh mussels, 2 pounds of large shell-on shrimp, 2 pounds of cleaned clams, and the 1 1/2 pounds of fresh lobster pieces.
Step Three: Cook the Seafood
Cover the pot and cook everything for about 15 to 20 minutes, or until all the shellfish have opened and the shrimp are pink and cooked through. Make sure to discard any mussels or clams that do not open.
Step Four: Drain and Serve
Once everything is cooked, drain the water from the pot. Then, transfer all the cooked seafood, sausage, and vegetables to a large platter. Drizzle the 1/2 cup of melted unsalted butter over top, and sprinkle with freshly ground black pepper to taste.
Step Five: Garnish and Enjoy
Finally, garnish your seafood boil with fresh parsley and slices of lemon, if desired, before serving. And there you have it – a flavorful, hearty Maritime Seafood Boil that’s perfect for summertime entertaining!
