Name: Shellfish Boil with Spicy Green Dipping Sauce
Yield: 8 Servings
Ingredients: 1 pound thick-cut smoked bacon, cut into 1" pieces; 3 large onions, chopped; 2 large fennel bulbs, chopped; 1 750 ml bottle dry white wine; 1 cup kosher salt; 16 ounces chili-garlic sauce; 1 cup Old Bay seasoning; 4 pounds medium red-skinned potatoes; 3 (1 1/2–2-pound) live lobsters; 2 pounds mussels, scrubbed, debearded; 24 littleneck clams, scrubbed; 6 ears of corn, husked, cut in half; 2 pounds head-on, shell-on jumbo shrimp; 4 serrano chiles, finely grated; 1 tablespoon finely grated lime zest; 1/2 cup fresh lime juice; 1/2 cup grapeseed oil; 3 tablespoons distilled white vinegar; 1 teaspoon sugar; 1/4 cup finely chopped fresh basil; 1/4 cup finely chopped fresh mint; Made of restaurant-grade aluminum, the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. ($108; webstaurantstore.com)

Image may contain Animal Seafood Food Sea Life and Lobster

Photo by Christopher Testani.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Recipe notes

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