1 Fried Lobster & 1/2 Lb Of Shrimp,2 Corn ,2 Potato,1 Sausage Recipe

Prepare ingredients

Thaw shrimp if frozen, peel and devein (leave tails on or off as preferred). Rinse lobster and pat dry. Cut sausage in half lengthwise or into 1- to 2-inch pieces. Scrub potatoes; halve if large. Shuck corn and cut in half if preferred. Juice one lemon and cut remaining into wedges.

Set up fry station

In a medium bowl whisk together flour, cornstarch, baking powder, salt, pepper and paprika. In a separate small bowl beat the egg. Gradually whisk cold sparkling water or beer into dry mix until a smooth batter forms (thick but pourable). Chill batter in fridge while boiling the seafood so it stays cold.

Bring the boil

In a large pot combine 4 cups water, seafood boil seasoning, 1 tsp kosher salt and bay leaves. Bring to a rolling boil over high heat.

Cook potatoes

Add the potatoes to the boiling seasoned water. Cook for 8 minutes.

Add sausage and corn

Add the halved sausage and corn cobs to the pot. Continue boiling 5 minutes.

Add shrimp and lobster

Add the shrimp and then gently place the lobster into the pot. Boil for 4–6 minutes more until shrimp are pink and opaque and lobster shells turn bright red (internal temp for lobster tail meat should reach 140°F/60°C). Total cooking time for lobster varies by size; for a 1–1.25 lb lobster ~6 minutes in rolling boil after it returns to a boil is appropriate.

Cool briefly and drain

Turn off heat, carefully remove seafood, corn, sausage and potatoes with tongs to a large colander. Drain and let rest 2–3 minutes to cool slightly.

Prepare lobster for frying

Split the cooked lobster lengthwise: place on cutting board, use a chef’s knife to cut through the shell and meat from head to tail, or remove the tail meat from the shell and cut in half. Pat lobster pieces dry with paper towels. Lightly season with a pinch of salt and pepper.

Heat oil

Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread browns in ~45 seconds.

Batter and fry lobster

Working quickly, dip lobster pieces into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid crowding for 2–3 minutes until golden and crispy. Use slotted spoon to transfer fried lobster to a paper towel–lined tray.

Finish with butter

Melt the 4 tbsp butter and brush lightly over the fried lobster pieces or drizzle before serving. Sprinkle chopped parsley and a squeeze of lemon.

Reheat shrimp (optional)

The shrimp were fully cooked in the boil — if you prefer crisped shrimp, pat them dry and quickly shallow fry 30–45 seconds per side in 2 tbsp oil at medium-high heat until golden, or toss them briefly in the hot oil used for lobster (15–30 seconds) just to crisp. Otherwise serve warm from the boil.

Serve potatoes, corn and sausage

Place potatoes, corn and sausage on a serving platter. If desired, melt 1–2 tbsp butter and brush over corn and potatoes, then sprinkle with a pinch of seafood seasoning or chopped parsley.

Make quick dipping sauce

In a small bowl combine mayonnaise, hot sauce, mustard and minced garlic. Taste and adjust seasoning. Serve alongside fried lobster and shrimp for dipping.

Arrange one fried lobster (halved or pieces) and the 1/2 lb shrimp with the two corn cobs, two potatoes and sausage on a large platter or individual plates. Garnish with lemon wedges and parsley. Serve immediately while lobster is crisp and other components are hot. Estimated servings: 2 people.