Lobster Boil

I created this recipe for the Celtic Sea Salt contest.  I had ordered some delicious varieties of sea salts, herbs and spices from them.  I knew I was going to create a seafood dish, but wasn't sure which one.  I had been craving lobsters for some time now, so decided to buy some, at my local seafood market.  Then this recipe jumped right into my lap.  Cooked in a flavorful broth and then topped with a spice and herb compound butter.  Who is better than me, right now?

LOBSTER BOIL

Ingredients:
(4) 1.25 lb live lobsters
2 lbs littleneck clams, clean
1 lb extra large shrimp, deveined
4 sweet apple chicken sausages
4 ears corn
8 small red potatoes
4 ribs celery, sliced in thirds
8 small onions
16 ozs baby carrots
6 large bay leaves
10 sprigs fresh thyme
1 TBS Celtic Smoked Sea Salt, plus extra for garnish
1 TBS Celtic Ground Seaweed, plus extra for garnish
2 lemons
4 bibs

Compound Butter:
2 sticks unsalted butter, room temp
1 tsp Celtic Celery
1/2 tsp Celtic Smoked Sea Salt
1 tsp Celtic Rosemary
1/2 tsp Celtic Seaweed
zest from 1 lemon

Directions:
1.  Add lobsters to very large pot.  Fill with water to cover lobsters (just to get right amount).  Remove lobsters.  Cover pot and bring to a rapid boil on high heat.  Add lobsters, cover and bring to another boil.  Cook for approx. 18-20 mins.  Remove from pot onto large baking sheet.
2.  Reserve clams and shrimp in refrigerator until ready to use.
3.  Add sausage, corn, potatoes, celery, onions, carrots, bay leaves, thyme, sea salt and seaweed.  Cook on high heat for approx. 20 -25 mins, or until veggies are soft.
4.  Add clams and shrimp and cook for approx. 6-8 mins, or until clams open and shrimp turns pink.  Discard any clams that do not open.  Drain broth or spoon out seafood and veggies onto baking sheet with lobsters.
5.  In small bowl mix all ingredients for compound butter.  Melt compound butter,  pour half over top of seafood and veggies, reserving remaining butter for dipping.  Sprinkle Smoked Sea Salt and Seaweed over top of seafood and veggies.  Add sliced lemons

Serves 4