Warm up with Chef Benack’s Creole Lobster Boil

As the weather cools, our thoughts drift off to visions of soft summer breezes on the last hot summer nights, the sound of crickets and June bugs as they sing the night away and fun with friends and family gathered around great food.

Chef Brandon Benack of Truffles Restaurant picked up traditional crawfish boil recipes during his time in New Orleans, training with Emeril Ligasse, where they are a mainstay for bringing the community together. His lobster boil recipe combines these traditional crawfish boils to create a lively twist on tradition.

Grab your friends and family, a few lobsters and warm up with this creole lobster boil.

8 celery ribs

2 large carrots

2 oranges

4 lemons

2 medium yellow onions

3 whole garlic cloves

1 bunch fresh thyme

4 bay leaves

2 tablespoon whole black pepper

1 teaspoon cayenne pepper

1 teaspoon liquid crab boil

1 teaspoon lemon oil

1 cup kosher salt

2 gallons water

1. Halve garlic cloves, lemons and oranges. Peel and rough chop carrots and onions. Clean celery and remove stems and leaves.
2. Pour water into a large pot and add all ingredients.
3. Bring to a simmer.

For more great seasonally inspired tastes, head to Truffles Restaurant in Ladue. To learn more about Truffles Restaurant or to view this season’s menu, visit www.todayattruffles.com or call (314)567-9100.