Just thinking about this dinner makes my mouth water! I made this while I was home with the help of my brother-in-law. Ok he really did most of it as I observed. I had to share though because it was amazing! This recipe feeds six adults, but you can decrease the amount of seafood for less people. Even my 7-year-old and 4-year-old nieces loved this dinner! They named the lobsters Huge-y and Clamp-y and wanted to keep them as pets. Thankfully they didn’t comprehend the ultimate fate of their new pets. Whoops.
3 sweet potatoes, cut into fourths
2 whole lobsters, live
2 lbs crab legs
1 lb shrimp
2 kielbasa turkey sausages
1/2 cup salt
3 Tbls black pepper
4 Tbls red pepper
2 Tbls garlic powder
2 Tbls chili powder
Grass-fed butter for dipping
Heat 20 quarts of water in a deep-fat turkey frier. It works great because it can hold everything! If you don’t have a turkey frier, a large pot with 6 quarts of water also works fine. You will just have to do the lobsters one at a time. When water is at a full boil, pour seasoning into water and return to a boil. Add artichokes and cover. Boil for 10 minutes and then add sweet potatoes. Reduce water to a simmer and recover. Cook until artichokes and sweet potatoes are tender approximately 20-30 more minutes. Remove vegetables from water and keep warm in the oven.
Return water to a boil. Now add the lobster head first using long tongs, one at a time. Make sure there is enough water to cover both lobsters before adding the second. If your pot is not big enough, cook the lobsters one at a time. Cover and quickly return water to boiling. Cook according to the weight of your lobster(s). We followed these directions. Once the lobsters are cooked (they turn bright red), remove and place in the oven to keep warm. Return water to boiling, add sausage and crab legs. Cover and cook for 5 minutes and then add shrimp. Recover and cook until the shrimp turn pink, which should take about 5 more minutes.
Fill your plate and serve with melted grass-fed butter for dipping! I also served this meal with my paleo fried okra here.