Traditional Louisiana Boil

Name: Traditional Louisiana Boil
Ingredients: 1 units.items UHP lobster tail; 1 units.items king crab leg; 1 units.items snow crab cluster; 4 units.items crab legs; 4 units.items Black Tiger prawns; 4 l Japanese scallops; 2 units.items Chicken broth; 2 units.items Garlic cloves; 3 units.items Roseval potatoes; seasoning to taste; 1 units.items Corn on the cob; 1 units.items Onion; liquid concentrate langoustine; 2 units.items Eggs; 10 units.items Parsley; 1 g Lemon; Cream; Butter

The traditional Louisiana Boil is prepared in a large pot of broth with plenty of Cajun spices.Our version consists of a boil (chicken stock, liquid concentrate langoustine, and seasoning) containing lobster tail, king crab, snow crab clusters, crab legs, black tiger prawns, and Japanese scallops. To complete the boil, we also add Roseval potatoes, onion, and a corn cob. We finish it off with egg, lemon, and parsley.

Ingredients

1units.itemsUHP lobster tail

1units.itemsking crab leg

1units.itemssnow crab cluster

4units.itemscrab legs

4units.itemsBlack Tiger prawns

4lJapanese scallops

2units.itemsChicken broth

2units.itemsGarlic cloves

3units.itemsRoseval potatoes

seasoning to taste

1units.itemsCorn on the cob

1units.itemsOnion

liquid concentrate langoustine

2units.itemsEggs

10units.itemsParsley

1gLemon

Cream

Butter

Preparation

Make a broth (boil) from the chicken stock, liquid concentrate langoustine (to taste), crushed garlic, and the seasoning.
In the boil, cook the corn on the cob, onion, and roseval potatoes until done in about 20 minutes and remove them.
Add the lobster tail, king crab leg, snow crab cluster, and crab legs to the broth and bring the temperature down to 85°C. Poach for about 15 minutes and after 5 minutes add the black tiger prawns and the scallops.
Remove the lobster tail and king crab leg from the boil and cut in half. Do the same with the crab legs, but crush them and return everything to the boil.
Boil the eggs in salted water for 8 minutes, rinse with cold water, peel, and cut in half.
Cut the corn on the cob and potatoes to the desired size and return to the boil.
Add cream and butter to the mixture.
Chop the parsley and cut the lemon into wedges.
Divide the garnishes in a bowl or pan.
Pour the boil generously over it.
Garnish with the boiled eggs, parsley, lemon, and the seasoning.