Creole-Inspired Lobster & Corn Boil with Smoked Paprika Butter

Ingredients (Serves 6–8)

Main Boil:

• 2 live lobsters (1.5–2 lbs each) or 4 lobster tails

• 1 lb smoked sausage (Andouille or Kielbasa), sliced

• 1.5 lbs red potatoes, halved

• 5 ears of corn, cut into thirds

• 1 large sweet onion, quartered

• 6 garlic cloves, smashed

• 3 bay leaves

• 2 lemons, halved

• 1 tsp cayenne pepper

• 2 tbsp Creole seasoning

• 1 tbsp smoked paprika

• Salt to taste

• Water (approx. 8–10 cups)

Smoked Paprika Butter:

• 1 cup (2 sticks) unsalted butter

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp lemon zest

• 1 tbsp chopped parsley

• 1/2 tsp chili flakes (optional)

• Salt to taste

Instructions

1. Prep the Platinum 12 QT:
   Place it on medium-high heat. Add 8–10 cups of water, onion, garlic, bay leaves, lemons (squeeze then drop in), Creole seasoning, cayenne, smoked paprika, and salt. Bring to a boil.

2. Boil the Potatoes:
   Add the red potatoes to the boiling broth. Cover with the Platinum vented lid, reduce to medium heat, and cook for 10–12 minutes until slightly tender.

3. Add Corn & Sausage:
   Add corn and sliced sausage to the pot. Cook for another 8–10 minutes.

4. Add Lobsters or Tails:
   Carefully place lobsters or lobster tails into the pot. Cover and steam for 10–12 minutes, until the shells are bright red and meat is opaque.

5. Prepare the Butter:
   In a small saucepan (or use your Platinum 1 QT), melt the butter. Stir in smoked paprika, garlic powder, lemon zest, parsley, chili flakes, and salt. Let simmer for 2–3 minutes. Remove from heat.

6. Serve It Up:
   Using tongs or a slotted spoon, carefully transfer everything to a large serving platter or newspaper-lined table. Drizzle generously with smoked paprika butter. Serve extra butter on the side for dipping