Par-cooked lobster
Add towards the end and heat gently until piping hot throughout. Avoid a long hard boil.
Limited luxury drop • Cook at home
The luxury seafood boil worth getting messy for.
Par-cooked lobster, uncooked scallops, freshwater king prawns, mussels, clams, corn, potatoes and chicken chipolatas, finished in our seafood boil sauce and dry herb mix.
Everything in
the boil.
A generous centre-of-the-table seafood feast with the slow prep already handled. Keep every component chilled, cook in the order below, then coat the whole boil in hot Flayvr sauce.
Uncooked scallops
Pat dry and sear separately so they stay sweet, tender and properly caramelised.
Freshwater king prawns
Cook until completely pink, opaque and firm through the centre.
Mussels + clams
Cook covered until the shells open. Discard any that remain closed after cooking.
Chicken chipolatas
Cook separately from the seafood until browned and fully cooked through.
Potatoes
Add first so they have time to heat through and absorb the seasoned cooking liquor.
Corn on the cob
Heat with the potatoes so it stays juicy, sweet and slightly crisp.
Sauce + dry herb mix
Season the water with the herbs, then use the hot sauce to finish the completely drained boil.
One pot + one frying pan
Heat it.
Sauce it.
Feast.
The lobster is already par-cooked, while the scallops, prawns and chicken chipolatas need cooking. Have the sauce warming before the seafood enters the pot and work in stages to protect the texture of each ingredient.
Serves 2 generously
Use a large stockpot and a wide frying pan.
Food safety
Cook the chicken chipolatas to 75°C in the centre. Cook the prawns until pink, opaque and firm, and heat the lobster until piping hot throughout.
Cook the chicken chipolatas separately
Heat a frying pan over a medium heat with a small splash of oil. Cook the chipolatas for 10–12 minutes, turning regularly, until evenly browned and fully cooked through. Keep warm on a clean plate.
Bring the seasoned water to the boil
Fill a large stockpot with enough water to cover the boil. Add half of the dry herb mix and bring to a strong rolling boil. Keep the remaining herbs for the final toss.
Start with the potatoes, corn and clams
Add the potatoes, corn and clams. Cover and cook for 3 minutes. The clams get a short head start while the potatoes and corn begin heating through.
Add the prawns, mussels and lobster
Add the freshwater king prawns and mussels. Cook for 2 minutes, then add the par-cooked lobster for the final 2 minutes. Remove the pot from the heat once the prawns are pink and firm, the shells have opened and the lobster is piping hot.
Sear the scallops
Pat the scallops very dry. Heat the same frying pan until hot, add a little oil and sear for roughly 90 seconds on the first side and 60–90 seconds on the second, until golden outside and opaque through the centre.
Drain, sauce and serve
Reserve about 100 ml of cooking liquor, then drain the boil thoroughly. Heat the seafood boil sauce separately until steaming, loosen with 2–4 tablespoons of the reserved liquor and toss through the boil with the remaining herbs. Finish with the scallops and chipolatas.
The Flayvr finish
Glossy, saucy,
properly messy.
Heat the sauce separately rather than boiling it with the seafood. This keeps the flavour concentrated and gives the lobster, prawns, shellfish, potatoes and corn a better coating.
-
01
Shake or stir the sauce thoroughly.
-
02
Heat gently until steaming hot.
-
03
Loosen with a little reserved cooking liquor.
-
04
Pour over the completely drained boil.
-
05
Toss, finish with herbs, scallops and chipolatas, then serve.