Chef’s Table: Headhouse Crab & Oyster Co.
Traditional Lobster Boil

Serves 2

1 ½ lb
lobster, cut in half

1 lb
littleneck clams

1 lb
mussels

1 white onion
sliced

2 ears corn on the cob

6  fingerling potatoes
boiled

12 oz
kielbasa, cut in one-inch pieces

½ lb
unsalted butter

4 tbsp
Old Bay seasoning

2 cups
lobster stock, clam juice or water

Mike Stollenwerk, executive chef

Mike Stollenwerk, executive chef

Method:

In a large pot place the butter, Old Bay, stock (or water), potatoes, onion, kielbasa and corn over high heat and bring to a boil. Add the clams and the halved lobster and cook for seven minutes. Add the mussels and cook an additional three minutes until the mussels have opened. Pour entire pot into a large serving dish and enjoy.

When You Go:
Headhouse Crab & Oyster Co.
119 South Street • Philadelphia
215-418-0600 • headhousecrabandoyster.com

October 2014
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