A Lighter New England Boiled Dinner


In a restaurant, I was served lobster with a single varietal of olive oil instead of butter. It was absolutely delicious! Try this yummy boiled dinner with a dipping sauce of Flying Olive Extra Virgin Olive Oil(s) and see what you think. Barb L.

Serves: 2 (4 cups each)-4 (2 cups each)


3 quarts of water

¼ cup Old Bay Seasoning

3 Tbsp lemon juice, plus lemon wedges for serving

8 ounces baby potatoes or larger potatoes cut in ½’s or ¼’s

8 ounces unpeeled raw shrimp (21-25 per pound)

5 ounces andouille chicken or other flavored sausage or (as shown) smoked turkey sausage, cut into 1” pieces

2 ears of fresh corn, husked and cut or broken in half

1 large leek, sliced, or 1 sweet onion, cut in quarters

1-2 Tbsp Flying Olive Butter, Garlic, Lemon, Gremolata, or a Combination, or a Single Varietal of Mild-Medium Extra Virgin Olive Oil, or Butter


Combine the water, Old Bay Seasoning, and lemon juice in a large stock pot. Bring to a boil and stir to be sure the Old Bay is well combined. Add the potatoes and cook until almost tender, about 15-20 minutes

Add the shrimp, sausage, corn, leek or onion, and cook, stirring occasionally, until the shrimp are pink and the vegetables are crisp-tender, about 5-6 minutes.

Using a slotted spoon and tongs, divide the shrimp, sausage, and vegetable among 4 bowls or plates,. Drizzle each portion with 2 Tbsp of cooking liquid. Serve with Flying Olive EVOO(s) of Choice or Butter., if desired.

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