A classic seafood boil transformed by all the elements of Viet-Cajun goodness: Old Bay, Cajun spices, lemongrass, garlic, fish sauce, and ginger -- plus, a spicy, garlicky butter sauce. One of life's beautiful pleasures!
Course: Main Course
Cuisine: Asian, Viet-Cajun
Keyword: Seafood Boil, Viet-Cajun
Author: The Subversive Table | Lis Lam
Spicy Garlic Butter Sauce
1headgarlic (about 12 cloves)(minced)
1stalklemongrass(bruised and minced)
10grindsfreshly cracked pepper
4stalkslemongrass(bruised and halved)
2TbspOld Bay seasoning
2Tbsp Cajun/Creole seasoning
4smoked sausages (cut in chunks)
2lbsshrimp(with heads and tails intact)
4earscorn(cut into thirds)
41lb -1.5lblobsters(make sure they are all the same weight for an even cook time)
4scallions (optional)(sliced thinly for garnish)
Make Spicy Garlic Butter Sauce:
In a small saucepan, melt butter over medium heat. Add garlic, lemongrass, cayenne, and salt. Simmer until softened and flavors combine, about 5 minutes.
Add water, lemongrass, garlic, ginger, fish sauce, Cajun seasoning, and Old Bay into large stockpot. Bring to a boil and simmer until flavors combine, about 5 minutes. The broth should be flavorful and spicy, almost too salty.
Add potatoes and sausages. Cover and boil for 8-10 minutes, until potatoes are almost done. (The potatoes and sausages take longer to cook than clams, shrimp, and corn.)
Add clams, shrimp, and corn. Cover and boil until clams open and shrimp are pink and curled, about 4-5 minutes.
Using a mesh strainer, transfer potatoes, sausages, clams, shrimp, and corn to a tray. Leave behind broth and aromatics (garlic, ginger, lemongrass). Cover tray loosely with foil and set aside.
Bring broth to a boil. When the broth is furiously simmering, add lobsters. Cover and boil until cooked through, about 10-12 minutes. The lobsters should be bright red. Transfer to tray with tongs, making sure to remove the foil first. Scatter with sliced green scallions.
Serve with Spicy Garlic Butter Sauce divided evenly into 4 ramekins. Also, serve the broth in small bowls for additional dipping. Enjoy!
*I use N'wlins Cajun Seasoning, which contains salt. Check the label of your cajun seasoning. If it doesn't include salt, taste the broth and adjust. You can add more salt or fish sauce if necessary.