• Cajun Lobster

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    Once you have tried lobsters boiled Cajun style you will never go back.  I guarenteeeeee.

     

    • 6 oz liquid crab boil (Zataran's Garlic & Onion if available)
    • 2 seasoning socks of Zataran's Crab Boil --  (if you cannot find this, add 2 cups celery and six bay leaves, it will not be as good, but....)
    • 2 large yellow onions quartered
    • 3 lemons, quartered
    • 1/2 box salt
    • 3 heads garlic
    • 1 lb butter
    • 1 tsp garlic powder
    • liquid hickory smoke flavoring
    • 2 - 4 Lobsters (one to one and a half pound -- smaller the better)
    • cayenne pepper to taste (unless you love hot food, please experiment carefully) 

     

    Directions:

    Add liquid crab boil, seasoning socks, onions, lemons, salt, garlic, and cayenne pepper to pot of boiling water.  (Hint:  in your stock pot, place lobsters in before cooking and add enough water to cover.  Remove lobsters and begin adding your seasoning.)  Boil mixture for 15 minutes.  Add lobsters and begin timing as soon as it begins boiling again.  Boil five minutes (NO MORE!!! THE LOBSTERS WILL BE TOUGH).  Turn off the fire and allow lobsters to rest in water for 15 minutes.    (Hint:  be careful with cayenne pepper.  The longer the lobsters rest, the spicier they will become.)

     

    Butter Sauce for dipping lobsters:

    Melt butter, add garlic powder, and a touch of liquid hickory smoke.  If you have bbq pit, allow butter to smoke inside pit while cooking lobsters. If you do this, do not add liquid smoke (I use a cast iron skillet to hold butter while on grill.)  Use a few wet hickory chips on top of the coals for smoke.