Frogmore used to be a small town on St. Helena Island near Beaufort, South Carolina, though the Post Office officially abandoned the name in the 1980s. (The name itself is likely derived from Frogmore Estate, a 33-acre plot of private gardens adjoining Windsor Castle in England.) The name lives on today as the classic Lowcountry South Carolina dish. This recipe can be adjusted to serve any number of hungry folks; just allow 2 teaspoons of â€œboilâ€ per quart of water and Â½ pound of shrimp, Â¼ pound of sausage and 1 Â½ ears of corn per person. Yield: 8 servings Ingredients: Â¼ cup Seafood Boil (recipe follows) or commercial shrimp boil with 3 tbs coarse kosher salt added. 2 lbs hot smoked sausage links, cut into 2 inch pieces. Can be substituted with smoked kielbasa or andouille sausage, with Â½ tsp crushed hot red pepper per serving added. 12 ears freshly shucked corn on the cob, broken into 3 to 4 inch pieces 4 lbs unpeeled large fresh shrimp In a stockpot, combine the Seafood Boil with 6 qts of water and bring to a boil. Add the sausage and boil for 5 minutes. Add the corn and cook for 5 minutes longer. Add the shrimp and cook until pink and firm â€“ about 3 minutes. The corn should be crisp and tender. Drain immediately and serve in a large bowl. Seafood Boil In the deep south, recipes for boiling shell fish invariably call for a commercially prepared â€œboilâ€ such as McCormick, Old Bay, or Zatarain, plus added salt. This mix combines herbs, spices and salt. Yield: About 1 cup Ingredients: Â¼ cup mustard seeds 2 tbs whole black peppercorns 2 tbs crushed hot red pepper 6 bay leaves 1 tbs celery seed 1 tbs ground ginger A few blades of mace Â¼ cup coarse salt â€“ kosher, sea, or pickling In a blender, combine all of the ingredients except the salt and blend until evenly ground. Add the salt and blend briefly to incorporate. Transfer the mixture to a well sealed jar and store in a cool, dark, dry place for up to 2 months.