New Year's Eve Seafood Boil
  • 1 cup white wine, any varietal
  • 1 pound baby nugget potatoes
  • 4 pre-shucked corn on the cob
  • 4 links of cured chorizo sausage
  • ½ of a large white onion
  • 6 garlic cloves, peeled and divided
  • 4 to 5 sprigs of fresh rosemary
  • ½ cup butter
  • 2 lemons
  • 8 king crab legs
  • 2 pounds shell-on prawns
  • 1 baguette
  • handful of fresh parsley
  1. Bring a kettle of 2 litres of water to a boil. Put a large stockpot on stove and turn to med-high heat. Turn on broiler in oven.
  2. To the large stockpot add the white wine.
  3. Prepare the following ingredients and add to the stock pot. Rinse potatoes and slice in half. Cut (or snap) corn cobs in half. Slice cured chorizo into bite size pieces. Roughly chop onion into quarters. Smash and peel four garlic cloves. Cover with boiling kettle water. Cover with a lid and keep at an active boil for about 5 minutes.
  4. Smash (or use a garlic press) remaining 2 garlic cloves and add to a small saucepan along with the butter. Turn to medium heat until melted.
  5. Cut lemons in half crosswise, place on sheet pan and under the broiler for about five minutes until a nice char forms on top.
  6. After stockpot has boiled 10 minutes, add crab legs and prawns, replace lid and steam for 5 minutes.
  7. Prepare board or table by lining with several layers of newspaper. Pour butter into small dipping dishes. Break bread into large pieces and place around table or board.
  8. Using a slotted spoon, scoop the hot seafood boil directly onto the newspaper. Add lemons around the sides and garnish with fresh parsley. You can reserve some of the cooking liquid for dunking the bread into as well.
Recipe by Food Bloggers of Canada at