Shuck FoodTruck

Day 3 at Boston Calling — let’s finish strong 💪🦞 We’re the only raw bar on site, serving up oysters, lobster rolls, sliders and ceviche... add caviar to your order if you’re fancy 
Find us and treat yourself before the weekend’s over!  
Map in the next slide 📍 
 
 
 
 
 
 

Summer vibes this week. Hanging out in the sun with a tray of yums. Recipe Below. Serves 4
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2 Lobsters, dismembered (shell on,- this is important.
1 lb Shell on Shrimp (we are partial to the ones with a head on)
1 lb Chorizo or Linguica , two inch pieces ( cut on a bias to give you crispy edges. ) .
1lb Baby Bliss Potatoes
4 Ears of Corn (cut into two inch half)
1/4 Cup Old Bay ..
4 Bay Leaves
2 Lemons Cut in Half
1 tablespoon Kosher Salt (we use )
1 Cup Water
2 Sticks Butter. .
1/2 bunch parsley, chopped (optional)
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Keep the Butter out for melted to dip your seafood in. If you want to get fancy, leave the parsley to make this dish extra pretty once it’s done cooking. .

Preheat Oven to 350. Toss all ingredients on a pan together and coat everything with the . Pour out onto a parchment lined baking sheet. Keeping the lemons half’s facing up. Cover with Tin Foil. Bake until the lobster claws are cooked (25 ish minutes). Eat with copious amounts of butter, drench squeezed roasted lemons. Your welcome ; )