How To Boil Lobster By HEB

Louisiana lobster boil

Ingredients for boiling seafood

3 pounds Live Louisiana lobster, peeled and deveined
1 package HEB Premium Select Jalapeño sausage, thinly sliced
4 grains of corn, cut into slices
3 pounds of red potatoes
1 whole onion, sliced
2 lbs easy-to-peel jumbo shrimp
1 cup of boiling seasoning
1 tablespoon of concentrated boiling
Shop all seafood boil ingredients here!

Instructions for boiling seafood

1. Fill a medium saucepan with water, leaving enough room on top to add the seafood. Add the boiling seasoning, boiling concentrate, lemon, and onion, and bring to a gentle boil.

2. Put the corn and red potatoes into the seasoned water. Boil for 15 minutes.

3. Add the crawfish and sausage. Cover with a lid and boil for an additional 15 minutes.

4. Add the shrimp. Boil for 5 minutes (shrimp turn pink, do not overcook).

5. Drain the water. Transfer to bag evenly while adding ingredients to each bag.

6. Pour butter sauce all over, and/or keep some sauce on the side for dipping seafood (recipe below). Make sure all ingredients are covered.

7. Shake the bag and leave it for 5 minutes.

Spice up your lobster with Chef Vicky V’s special finger topping, below!

Ingredients for a Delicious Texas Butter Bag

1 lb. butter or 4 sticks
1 yellow onion, sliced
1 cup minced garlic
2 lemons
1 orange
A bunch of green onions, cut into thirds lengthwise
2 ounces Tito’s vodka
1 cup of Savannah Rose Sweet Punch Tea
1 cup of boiling seasoning
3 tablespoons of Old Bay seasoning
2 tablespoons HEB coastal rub
1 hot pepper, sliced

Delicious Texas Butter Instructions

1. Melt 1 stick of butter in a skillet over medium heat. Add onions and green onions and sauté until translucent.

2. Add the garlic and sauté for 30 seconds, stirring constantly so that the garlic does not burn. Add vodka, hot sauce, boiling spices, Old Bay, and HEB coastal rub. Add lemon, orange and jalapeno. pressure while adding them.

3. Add a secret sweet savannah rose ingredient to your tea.

4. Add the remaining 3 sticks of butter.

5. Boil until the butter melts and the mixture becomes clear. Stir constantly.

6. Pour over the cooked seafood.

7. Enjoy!

Comin ‘Atcha’ Lobster Boil FactsLobster is a freshwater shellfish dating back 115 million years. It is also the state crustacean of Louisiana. Native Americans were eating crayfish long before any Europeans arrived in America, but they didn’t season the crawfish the way we do today.

The first crayfish boil dates back to Cajun settlers in the Atchafalaya swamp lands of western Louisiana, and most crayfish are still harvested from the Atchafalaya Basin today.

Lobster boils grew in popularity in New Orleans and surrounding areas in the 1970s as families host backyard lobster boils throughout the spring. Everyone has their secret ingredients for lobster seasoning, but really, the most important part of any crawfish boil is having fun while dining with friends and family.