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In a small saucepan, melt butter over medium heat. Add garlic, lemongrass, cayenne, and salt. Simmer until softened and flavors combine, about 5 minutes.
Add water, lemongrass, garlic, ginger, fish sauce, Cajun seasoning, and Old Bay into large stockpot. Bring to a boil and simmer until flavors combine, about 5 minutes. The broth should be flavorful and spicy, almost too salty.
Add potatoes and sausages. Cover and boil for 8-10 minutes, until potatoes are almost done. (The potatoes and sausages take longer to cook than clams, shrimp, and corn.)
Add clams, shrimp, and corn. Cover and boil until clams open and shrimp are pink and curled, about 4-5 minutes.
Using a mesh strainer, transfer potatoes, sausages, clams, shrimp, and corn to a tray. Leave behind broth and aromatics (garlic, ginger, lemongrass). Cover tray loosely with foil and set aside.
Bring broth to a boil. When the broth is furiously simmering, add lobsters. Cover and boil until cooked through, about 10-12 minutes. The lobsters should be bright red. Transfer to tray with tongs, making sure to remove the foil first. Scatter with sliced green scallions.
Serve with Spicy Garlic Butter Sauce divided evenly into 4 ramekins. Also, serve the broth in small bowls for additional dipping. Enjoy!