Recipe submitted by the Boardwalk Restaurant, Lund

INGREDIENTS

16 cups water
2 large lemons, sliced
1 medium yellow onion, sliced
3 sprigs fresh Italian parsley
2 sprigs fresh thyme
3 sprigs fresh dill
6–8 garlic cloves, whole
½ cup salted butter
1 Tbsp apple cider vinegar
2 Tbsp Creole seasoning
3 lbs crab meat (legs and claws can be left in shell)
2 lb large shrimp, peeled and deveined
4–6 lobster tails (optional; not local, but great flavour) 
2 lbs local smoked sausage, sliced
8 ears of fresh corn, each cut into 3 pieces
5 medium red potatoes, quartered
2 lbs each of fresh mussels and clams, cleaned well

CREOLE GARLIC SAUCE

½ cup salted butter
3 Tbsp mild hot sauce
1 large lemon, juice only
1½ Tbsp garlic, minced
1½ tsp Creole seasoning
2 tsp paprika
2 tsp parsley flakes

METHOD

Place lemon and onion slices into a large pot or dutch oven. Add the butter, Italian parsley, fresh thyme, dill, garlic cloves, apple cider vinegar and Creole seasoning. Pour in 16 cups of cool water, and bring the mixture to a boil over high heat. Reduce heat to medium–high and simmer for 45 minutes.

Reduce heat to medium and fish out the herbs. Add the smoked sausage and corn, then cook for 15 minutes. Add the potatoes and cook for 10 minutes. Then add the crab and lobster and cook for 10 more minutes. Finally, toss in the shrimp, mussels and clams and turn the heat off. Let sit for 10 minutes while you make the Creole Garlic Sauce.

Combine the butter, minced garlic, hot sauce, lemon juice, Creole seasoning, paprika and parsley flakes in a small saucepan over medium heat. Once the butter is melted, stir and reduce the heat to low. Cook for 10 minutes.

To serve, ladle a good variety of seafood, potatoes and corn into large dishes. Pour the Creole Garlic Sauce over the seafood boil or use it as a dip. And make sure to provide lots of napkins and extra bowls for the shells!