Seafood steam pot with dipping butters and frozen southern hurricane

For seafood lovers, there's no meal more exciting than a mixture of various seafood steamed together and dumped onto a newspaper-lined tabletop for everyone to feast on!


Dipping Butters

Frozen Southern Hurricane

Drink Garnish


1. Prepare ingredients for cooking, discarding any clams or mussels that aren’t fully closed.

2. In an extra-large pot, over high heat, bring water (or beer) to a rolling boil.

3. Add onions, garlic and potatoes. Cover and cook for 5 minutes. Add lobsters; cover and cook for 5 minutes.
Add clams and mussels; cover and cook for 5 minutes. Add corn and shrimp; cover and cook until shrimp is pink, about 5-7 minutes more.

4. Drain excess liquid.

5. In a pot over medium heat, melt butter; add garlic, parsley and chives. Remove from heat.

6. Pour half of butter mixture into another pot, and add cayenne pepper sauce and smoked paprika. Whisk to combine. Remove from heat and set aside.

7. Serve seafood, potatoes and corn on a newspaper-lined table. Sprinkle with chopped parsley (optional) and add lemon halves. Serve dipping butters in small bowls.

Frozen Southern Hurricane

1. In a blender, combine light rum, dark rum, passion fruit juice (or pineapple juice), orange juice, grenadine and lime juice.

2. Top up with ice and blend until smooth. Taste and adjust to your liking!

3. Serve in highball glasses garnished with orange slices and maraschino cherries.