Lobster with Sausage, Mussels, Corn, and Potatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In addition to the herb mayonnaise and blue cheese coleslaw, sliced tomatoes would be perfect alongside.
Ingredients
- 18 small red-skinned potatoes
- 6 small onions, quartered lengthwise
- 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise
- 2 12-ounce bottles pale ale
- 4 cups water
- 1 tablespoon Old Bay seasoning
- 1 tablespoon coarse kosher salt
- 10 fresh thyme sprigs
- 1 pound kielbasa or linguiça sausage, cut into 1-inch pieces
- 6 ears of corn, husked
- 2 1/2 pounds mussels, scrubbed, debearded
- 3 1 3/4-pound live lobsters
- 1 cup (2 sticks) butter
- Lemon wedges
- Lemon-Herb Mayonnaise
Instructions
- Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
- Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
- Melt butter in saucepan and divide among 6 ramekins.
- Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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