Orange Cardamom Shrimp And Lobster Boil

Orange cardamom scented fresh seafood boils.

They say the first seafood boils recorded were brought by the Cajuns who emigrated from Canada in the 1700’s. They are a true communal eating tradition that is primarily rooted in the Gulf Coast region of the southern United States.

“When I lived in New Orleans I grew to love the excitement and relaxed atmosphere. The fresh seafood could be crawfish, shrimp, or crab depending on what was fresh and in season. This recipe has a different flavor profile with the addition of cardamom and star Anise.” - Tara

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What ingredients do you need for orange cardamom shrimp and lobster boil?

• Whole Black Peppercorns
• Chili Flakes
• Whole Cardamom
• Whole Clove
• Whole Star Anise
• Lemons
• Kosher Salt
• Whole Garlic Cloves
• Shrimp
• Whole or Tails of Lobster

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The Recipe…

Fill a large pot with water and add everything except seafood.

Bring to a full rolling boil and then carefully place all seafood in the pot. Cook until translucent and cooked through but not over cooked. This should really only take about 3-4 minutes. When shrimp and lobster are overcooked they get rubbery.

Remove seafood from water when done. If you are serving the seafood hot, cook right before serving and place on platters for the table.

If you want to serve a chilled seafood cocktail, lay out on sheet pans and place in the refrigerator. Do not run cold water or dump in an ice bath. This will take all the flavor and salt out of the meat leaving the seafood tasting bland.  Cool in the refrigerator. This can be done the day before service so it can be chilled thoroughly.

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Recipe Tips:

• Serve both the boil and beer battered seafood with spicy cocktail sauce, aioli  sauce or melted butter.  
• Many times I add corn on the cob, sausage such as andouille and potatoes to the boil for added flavor and to eat with the seafood.

Make Ahead:

• Any kind of seafood should be cooked the day it is served. A boil is best cooked and served right away.
• If you want to serve it cold, cook chill and serve at most 24 hours ahead.

Storing tips:

• Store seafood in the refrigerator for 3-4 days. It is best eaten fresh so do not leave it in the refrigerator too long.
• Seafood does not freeze well and can get freezer burn easily. Most shrimp has previously been frozen when caught and on the way to the store. Refreezing seafood is never a good idea.  

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