March 12, 2014Lobster Boil with Imperial Spanish Chorizo

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

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