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First, prepare the summer herb vinaigrette. Combine the shallot, garlic, fresh herbs, and red chili flakes in the bowl of a food processor, and pulse until finely chopped. Add the red wine vinegar and season with sea salt and pepper. With the food processor running on low, pour in the Extra Virgin
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in a slow and steady stream until the oil is incorporated and the vinaigrette is smooth and beautiful. Chill in the fridge while you crack on with the seafood boil.
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Combine the potatoes, onions, and garlic in a very large stockpot. Pour in the wine and 4 cups of water, then add the Old Bay, sea salt, thyme, bay leaf, and sausage. Bring the mixture to a boil over medium-high heat, cover, and cook for 15 minutes.
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Add a layer of corn, then the lobsters, then the clams and mussels. Cover and cook until the lobsters have turned bright red and the clams have opened, about 15 minutes. When there are 5 minutes of cooking time remaining, add the shrimp to the top of the seafood mixture. Using a large colander, carefully drain the liquid from the pot, reserving the broth.
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While the seafood boil is cooking away, heat a grill (or grill pan) over medium heat. Brush both sides of the bread slices with Extra Virgin
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, then sprinkle over the rosemary, sea salt, and pepper. Grill until toasted with beautiful grill marks on each side, about 5 minutes.
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Pour the seafood, potatoes, and corn onto a large picnic table covered with newspaper (or the paper of your choice). Spoon over a few tablespoons of the summer herb vinaigrette, then drizzle over an extra hit of
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. Serve with remaining vinaigrette, lemons, the reserved broth, and that incredible grilled bread.
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This recipe created by
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is in partnership with
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.
