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.
Do you wait 8 minutes and then add the lobster and wait another 5 minutes? Then
Yes that’s correct.
I’m adding mussels and scallops. When should they be added in?
You would add the mussels with the clams, and the scallops during the last 2-3 minutes!
When do you add the corn?
It’s in step 5!
Made this last night for a family dinner. Easy, fun and satisfying! When I was cleaning up, I hated dumping all that broth. Wouldn’t it make good stock for clam chowder?
I’ve never tried using the cooking liquid for soup. It’s such a short cooking time for the seafood that there’s not really enough time for the flavor to be infused. You could try putting the shrimp shells, lobster shells etc back into the pot and simmering it for longer if you want to make broth.
I am wondering if I buy frozen lobster tails should I defrost them first? I am planning this for a birthday dinner!
Yes it’s better to thaw them first!
Live on an Island known for seafood. Made this for guests – aquaculturists and received outstanding reviews from them. Will be sure to make again and make often – it was quick and easy.
If tripling do you need to add cooking time to each stage?
No you don’t need to increase the time! Just use a pot that’s large enough for the water to circulate around the seafood.
It looks good, but I’m going to cut the lobster tails in half since there will be six of us, and the recipe calls for three lobster tails. Or, I could let my family fight it out over the lobster:)
If you are doubling the recipe do you need to double the amount of water I the pot or would you recommend cooking with two pots going? Or does the amount of water stay the same?
As long as there’s enough room in the pot for the water to circulate, you don’t need to add more water or do two pots. The seafood should be mostly submerged in water if you do one pot.
If I am tripling this recipe, do I need to triple the amount of water? Would anything else change?
Thanks!
You want the seafood to be mostly submerged in the liquid and also there should be room in the pot for the hot water to circulate, the seafood shouldn’t be packed in. As long as you have a big enough pot for this to occur, you don’t need to triple the water, just add enough to cover!
How can I cook shrimp in this boil as you instruct and then serve separately as a scampi?
Would that work by just dipping in a scampi butter sauce?
I think that should work!
We made this and it was amazing! Could you add scallops instead of clams?
That should be fine, add them in with the shrimp!
I don’t have any lemons. Can I substitute lemon juice? If so how much
2 tablespoons should work!
Hi, is there no salt called for? Does it all come the old bay and natural saltiness from the seafood?
Thank you!
Yes that is correct, you get salt from the seafood, Old Bay and the butter.
I made this tonight for the first time and it was absolutely delicious. I will definitely be making it again.
The combination of shrimp, crab, and corn with the perfect amount of seasoning made for a flavorful and satisfying meal. It was easy to make and a hit with my family.
We made this seafood boil with some friends over the weekend and it was incredible! Everyone loved it!
Delicious and easy to make, thanks for sharing
I was craving some seafood boil and saw this recipe. It looks absolutely delicious! Cant wait to make it.
Love every combination to this delicious one pot healthy dish. Looks delicious and inviting.