Recipes from the Grapevine Cottage

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Lobster and Shellfish Boil

We recently spent a fun weekend on Lake Michigan with friends and did an old fashioned shellfish boil. Using the cottage’s vintage pot, we filled it with all sorts of seafood – and thought we had made enough for the whole neighborhood, but the 4 of us nearly consumed it all. Just seems like a perfect dish for August.

Serves 4 very hungry people

You will need a double boiler type of pot since the seafood doesn’t actually cook in the liquid, but steams. We think a rack in the bottom of a large pot would also work.   


1 cup water
1 bottle of white wine (due to the size of the pan - you may need less)
2 onions, cut into wedges
3 tablespoons Old Bay Seasoning
6 garlic cloves
1 tablespoon salt
3 to 4 small, new potatoes per person
4 ears of corn, shucked and broken in half
1 pound ring of kielbasa or fresh Polish sausage – do not cut until ready to serve
1 pound deveined shrimp, unpeeled (16-20 count)
2 dozen mussels
3 dozen littleneck clams
4 lobster tails
3-6 tablespoons butter
Loaf of crusty French bread


Combine water, wine, onions, garlic, Old Bay & salt in lobster pot and bring up the temperature. Add steamer pot on top. 
Add potatoes and sausage, cover and bring to boil for about 10 minutes. 
Add lobster & clams and cook for another 10 -12 minutes.
Add corn and cook for 6 minutes.
Add shrimp and mussels and cook for 4 minutes. 
Check that everything is done – mussels and clams are open. Transfer some of the cooking liquid to bowl, and melt butter in it for dipping. Cut sausage into pieces.
Serve with a loaf of crusty French bread.
Spread some newspaper out over a vinyl tablecloth and dig in!!  A delicate Oregon Pinot Noir will pair beautifully.