This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!
Fresh seafood never fails to delight, and when I’m really looking for a show stopping recipe I make bacon wrapped scallops, garlic butter shrimp or this fantastic seafood boil.
When I’m looking to enjoy some fresh shellfish, I often end up making a mixed seafood boil. It’s a great option because everything gets tossed into one pot, it’s fun to eat, and of course, it’s loaded with tons of flavor! It’s also a great way to make more expensive ingredients like lobster and crab stretch further, since they’re combined with less expensive items like corn and potatoes.
HOW DO YOU MAKE A SEAFOOD BOIL?
This recipe contains shrimp, lobster, crab, clams, potatoes, corn and sausage. All of the ingredients are boiled in a seasoned broth, then tossed in a little butter. Add a sprinkling of parsley and some lemon wedges, and dinner is served.
TIPS FOR SEAFOOD BOIL
- I recommend buying the biggest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp.
- I used Maine lobster tails and Dungeness crab legs, but you can use other varieties including spiny lobster tail, snow crab or king crab.
- Fresh corn on the cob tastes best in this recipe – you can use white, yellow or bi-color corn.
- I use small Yukon gold potatoes, but red potatoes are also a great choice.
- You can use kielbasa or Andouille sausage. Andouille sausage can be a bit spicy, so I’d recommend using that variety if you prefer a little heat.
- The types of seafood listed in the recipe are just a suggestion – you can use other types such as mussels, scallops or even chunks of firm fish such as swordfish.
- Make sure you discard any clams that haven’t opened up before you serve your boil.
- I recommend serving your boil immediately, as seafood is highly perishable and tastes best when freshly cooked.
- You can use shell-on or peeled shrimp. I personally prefer peeled shrimp because they’re easier to eat.
HOW LONG TO BOIL SEAFOOD
The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.
- Lobster: 8-12 minutes
- Clams: 5-10 minutes
- Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
- Shrimp: 2-3 minutes
WHAT TO SERVE WITH SEAFOOD BOIL
A seafood boil can be served as-is, but some people prefer to add more side dishes to round out the meal. Some great options include a green salad, french or sourdough bread, coleslaw, or potato salad. I typically keep things simple with a loaf of garlic bread and sometimes a green veggie such as zucchini, asparagus or green beans.
You just can’t go wrong with a mixed boil, especially when you’re entertaining. The tender seafood pairs so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be coming back for more!
OTHER GREAT SEAFOOD RECIPES
Seafood Boil
Ingredients
- 3 lemons divided use
- 1/2 cup Old Bay seasoning plus more for garnish
- 8 cloves garlic smashed
- 1 onion peeled and cut into 6 pieces
- 1 pound small Yukon gold potatoes halved
- 4 ears corn on the cob cut into 3-4 inch pieces
- 3 lobster tails
- 1 pound clams scrubbed
- 1 pound crab legs pre-cooked
- 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
- 1 pound shrimp peeled and deveined (leave tails on)
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
- Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
- Add the potatoes to the pot and cook for 8 minutes.
- Add the lobster tails and cook for 5 minutes.
- Add the clams, crab, and corn, and cook for 5 minutes.
- Add the shrimp and sausage and cook for 2-3 minutes.
- Drain the seafood mixture from the pot, reserving 1 cup of the broth.
- Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.
AJ Johnson says
Can you add Cajun seasoning if you don’t have enough old bay?
Sara says
Yes that works!
Meaghan D says
I rarely leave ratings on recipes, but wanted to make an exception for this one. I’ll tell you right now I don’t know dick about seafood. I hate it, think it’s gross and definitely don’t enjoy anything in a shell. My boyfriend was craving seafood, so, like a solid girlfriend, I went shopping for some seafood ingredients for a seafood boil.
Upon searching recipes, I came across this one, and felt it was simple enough to not screw up beyond recognition, and have it a shot. Well, thanks to Ms DinnerAtTheZoo over here, I likely locked in my own wedding. Lobster tail, mussels, crab legs and shrimp. All for a “just because” occasion.
My dude ate it ALL. He said it’s the best seafood anything he’s had, and crushed the whole thing, barely stopping to say thanks. I would definitely recommend this recipe with the following warnings:
1. Like the other dude in the comment section said, give it a few minutes extra minutes if anything you’re dealing with is frozen
2. Make sure to bring the water up to a boil after adding each ingredient. Cover the damn pot lid so you retain heat.
3. Make sure you realllly like the person you’re cooking this for, you might screw around and lock yourself in.
Jenn says
Does the cooking time change for whole lobsters?
Sara says
It will be 10-13 minutes for a 1 pound whole lobster, if you have larger lobsters add a few more minutes on!
Dot says
I would like to use scallops. How long would I cook those? This sounds wonderful.
Sara says
For large sea scallops it’s 3-4 minutes!
DC says
Made this dish for my girls and me and it was amazing. I will be making it tomorrow for some co-workers.
David says
Made this recipe for my Wife’s birthday this past weekend. Followed it pretty much to the letter and everyone RAVED about it. Seriously, it was spectacular. The only thing I would change next time is I would let the crab and lobster tails thaw out next time since they were frozen and brought down the temperature in my pot, forcing me to cook some things longer than I should have. Other than that, I did serve it with some ramekins of melted butter on the side for dunking.
Truly wonderful recipe which I will be making again in the future.
Fran says
Can this be eaten the next day if there’s leftovers?
Sara says
Yes that’s fine!
Amanda says
Any suggestions on making it spicy?
Sara says
You could try adding a few whole dried red chiles to the boiling water, or slice up a fresh jalapeno and add that!
Tonya H. says
Thank YOU. Made this dish last night for the 1st time ever and it turned out delicious. My husband couldn’t stop raving about it!
Jay says
Do you butterfly the lobster before you put it in the water ?
Sara says
You can do that if you like!