Italian Seafood Boil

Instructions

1. 1

   In a very large stockpot combine the white wine, water, 1 1/2 teaspoons black pepper, 1/2 teaspoon red pepper flakes, thyme, rosemary, halved lemons, garlic heads, shallots, and 1 tablespoon salt.

2. 2

   Bring to a boil over high heat, reduce to a simmer, and cook for 10 minutes.

   10 min

3. 3

   Add the potatoes and cook until tender but not mushy, about 10 minutes. Add the corn and kielbasa and cook for 3-4 minutes.

   14 min

4. 4

   Add the crab legs and cook for 3 minutes. Add the lobster tails, mussels, and clams.

   3 min

5. 5

   Return to a boil, cover, and cook for 5 minutes. Add the shrimp, cover again, and cook for another 3-4 minutes, until the seafood is done.

   9 min

6. 6

   Remove from the heat and stir to coat everything in broth. Reserve 1 cup broth, then drain through a large colander and return the seafood mixture to the pot.

7. 7

   For the sauce, melt the butter in a large saucepan over medium-low heat. Add the minced garlic and cook until fragrant, about 1 minute.

   1 min

8. 8

   Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, and the granulated sugar; cook 1 minute. Add the reserved broth and simmer 3-5 minutes, until slightly thickened.

   5 min

9. 9

   Pour the garlic-butter sauce over the seafood and toss well. Transfer to a large serving platter and serve with lemon wedges.