Of the many good moments I’ve had here in Wyoming, perhaps one of the best was this meal. In honor of Father’s Day and Julie’s birthday, our excellent home stay family (and, coincidently, very good friends) created a full-on New England boil. The last time I had a boil was circa 1989 when a bunch of relatives shipped live Maine lobsters for a family reunion to California. In Wyoming a boil is less seafood-y for obvious reasons – quality seafood is not easily found smack dab in the middle of the country. Confidentially this was better (sorry, Grammy).
Low Country Boil
(recipe courtesy of Mandy Love)
- 3 halved lemons
- 1/2 tin Old Bay
- 3 bottles of dark beer
- Small potatoes
- Kielbasa
- pearl onions
- Corn cobs, halved
- Crab legs
- Artichokes
- Shrimp (deveined, uncooked)
- Mussels
Instructions:
In a massive stock pot, fill about 1/2 or 2/3 with water and add lemons, Old Bay, and Beer to the pot. Bring to a boil.
The quantities of each of the ingredients is somewhat up to you, and how much room you have in the pot.
Cooking times are as follows:
- Potatoes, Kielbasa and onions: 10 minutes
- Corn, Crab, Artichokes: 5 minutes
- Shrimp and mussels: 4-5 minutes
Drain, dump, and dig in. The only thing that makes this more delicious is a dipping bowl of melted butter
Lauren Warnecke 
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