4 Lobster Tails, 1/2 Of Shrimp 2 Corn, 2 Potatoes & Sausage Recipe

Prepare lobster tails

Using kitchen shears, cut down the top center of each lobster tail shell (stop at the tail fan), pry shell open gently and loosen the meat from the shell while keeping it resting on top of the shell. Pat lobster meat dry with paper towels. Lightly season with 1/2 tsp kosher salt and a pinch of pepper.

Prep shrimp and sausage

If shrimp are frozen, thaw under cold running water and pat dry. Slice sausage into 1-inch rounds. Toss sausage with 1 tbsp olive oil and 1/2 tsp paprika.

Prep vegetables

Wash potatoes and halve if large. Shuck corn and cut into halves or thirds if desired so they fit your pot.

Mince garlic and chop parsley. Measure butter and other seasonings so they're ready.

Bring cooking liquid to a boil

In a large stockpot (at least 6–8 qt), combine 8 cups water, 1/2 cup white wine (if using), and 1 bay leaf. Bring to a rolling boil over high heat.

Par-cook potatoes and corn

Add the potatoes to the boiling liquid and cook for 8 minutes. After 8 minutes, add the corn pieces and continue boiling for 6 more minutes. The potatoes should be nearly tender and corn halfway cooked.

Add sausage

Add the sliced sausage to the pot and boil for 3–4 minutes to heat through and infuse flavor.

Cook shrimp

Add the 1/2 lb shrimp to the pot and cook for 2 minutes until they are pink and just opaque. Use a slotted spoon to remove shrimp, sausage, potatoes, and corn together into a large bowl or platter and cover to keep warm.

Finish lobster tails

Reduce heat to a gentle simmer. Place prepared lobster tails meat-side up on a steaming rack over the pot (or use a steamer basket) with the simmering liquid beneath. Cover and steam lobster tails for 6–8 minutes (depending on size) until meat is opaque and registers 140–145°F (60–63°C). Alternatively, you may place lobster tails directly in the simmering liquid, shell-side down, for 6–8 minutes.

Make garlic herb butter

While lobster cooks, melt 8 tbsp butter in a small saucepan over low heat. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Stir in 2 tbsp lemon juice, 2 tsp Old Bay seasoning, 1/2 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp chopped parsley. Keep warm.

Finish and combine

When lobster tails are cooked, remove them and tuck each lobster meat back into its shell if you lifted it earlier. Arrange lobster tails, shrimp, sausage, corn and potatoes on a serving platter or individual plates. Spoon garlic herb butter over lobster tails and drizzle remaining butter over shrimp, sausage and vegetables. Garnish with additional parsley and lemon wedges if desired.

Serve immediately while hot. Provide extra melted butter and lemon wedges at the table. Leftovers: store seafood and components in airtight containers in the refrigerator up to 2 days. Reheat gently in a skillet with a little butter or in a 300°F oven until warmed through.