2017 Chavy-Chouet | 1er Cru Folatieres

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

3 Lobster Tails, 3 Pcs Blue Crabs, 3 Clusters Snow Crab Legs, 1 LB Shrimp (No head), 1 LB Crawfish (Seasonal, may substitute to 1/2 LB Shrimp head on), 1/2 LB Dungeness, 1 LB Black Mussels. Sides: 4 Eggs, 5 Corn, 10 Potatoes.

Thoroughly clean the lobster tails, blue crabs, and shrimp. If using crawfish, ensure they are also cleaned. Soak the black mussels in water for 20 minutes to remove any sand.

Prepare the Seafood

Scrub the potatoes and corn under running water. Cut the corn into halves if large. Set aside the eggs.

Prepare the Vegetables

In a large pot, fill with water and bring to a boil. Add the potatoes and corn. Cook for about 15-20 minutes or until the potatoes are tender.

Boil the Potatoes and Corn

Once the potatoes and corn are cooked, carefully add the eggs to the boiling water. Boil for an additional 10 minutes. When done, remove the pot from heat and drain the water.

Add the Eggs

In the same pot, add water, enough to cover all seafood. Bring to a boil again, then add the lobster tails, blue crabs, snow crab legs, shrimp, crawfish, and dungeness crab. Cook for about 10-12 minutes.

Cook the Seafood

After 10-12 minutes, add the black mussels to the pot and cook for an additional 5 minutes or until the mussels have opened.

Add the Mussels

Once all seafood is cooked, drain the pot and arrange the seafood, potatoes, corn, and eggs on a large platter. Serve hot with melted butter or your favorite dipping sauce.

Combine and Serve

Lobster Tails

Blue Crabs

Snow Crab Legs

Shrimp (no head)

Crawfish (seasonal)

Dungeness Crab

Black Mussels

Eggs

Corn

Potatoes