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    • 2 pints of water
    • 3 pints lager
    • 5 whole sprigs of thyme
    • 5 garlic cloves, smashed
    • 2 lemons halved (for water), plus 2 cut in wedges for garnish
    • 1 Spanish onion, cut in half
    • 1 tablespoon kosher salt
    • 2 pounds new potatoes
    • 2 lobsters, 2 pounds each
    • 12 littleneck clams
    • 12 mussels
    • 1 pound chorizo
    • 12 medium shrimp (shell on)
    • 4 ears of corn, cut in thirds
    • 3 tablespoons old bay seasoning for garnish
    • 1 cup herb mix for garnish (chopped parsley, tarragon, and chives)
    • 3 sticks melted unsalted butter


Add thyme, garlic, onion, lemon halves and kosher salt to the water and beer in a large stock pot with a steamer basket.Bring the liquid to a boil then add potatoes cook for 5 minutes. Place lobster on top of potatoes and cook for 10 minutes.

Add chorizo, corn and clams cook for 8 minutes. Add mussels and shrimp cook for an additional 5 minutes. 

Use a slotted spoon and tongs, transfer the contents of the basket to a table covered with newspaper. Sprinkle with old bay and herb mix. Pour broth into bowl leaving the any sediment behind, serve on the side along with melted butter and fresh lemon wedges