New York City Food Blogger Big Apple Nosh features Imperial Chorizo in a summer recipe for lobster boil.
Method: In a large pot, melt butter over medium heat. Add chopped onion and cook until soft – about 5 minutes. Add potatoes and chorizo and stir to combine. Add corn, steamer clams, and white wine and bring to a simmer. Add lobsters to the pot and cover tightly. Cook until the steamers have opened and lobsters are cooked (about 15 minutes)
Arrange boil in large serving dish.
1 tbsp butter
1 onion, chopped
8 small red potatoes
1 (16 oz) link of Imperial Spanish Chorizo, sliced
2 ears of corn, broken into halves
12 steamer clams
2 cups of white wine
Two 1.5lb lobsters
For more information visit NYC Food Blog: Big Apple Nosh