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.
hi , need some advice im serving at least 40people whats the quantity i should buy please cause i would love to try your recipe
You can change the number of servings to 40 and the ingredient amounts will automatically update!
What type of pot did you use for this ? Does it have a strainer in the pot already ?
A large metal stock pot, I do not use a strainer in the pot but it’s fine to do it that way.
Made this for my Husband and he loved it!! Easy recipe and spot on with the timing for each ingredient! I’m definitely going to save this recipe! Thank You
Made this tonight and it was AMAZING!!! Was very easy to multiply the recipe, we quadrupled it!
Making this next Friday for son’s wedding celebration. Do you cut up the lobster before cooking or after cooking? Thank you for the great instructions!
I typically cut them after cooking!
Do you need to defrost the shrimp and lobster first?
It is better to defrost the seafood!
I can’t wait to try this! Can we use crawfish instead of lobster?
That should be fine but crawfish will take less time to cook!
Hi!!! Serving 20 people. Can’t wait to try your recipe. The water amount didnt change with the reicpe count. Should I be adding more water and old bay to the pot for 20 people. Thanks in advance 🙂
Yes you’ll want to add enough water to make sure the seafood is mostly submerged.
Just made this for the family. It was a huge hit! Thank you for sharing!
Can I use seafood stock instead of water?
That should be fine!
Can you use a pilsner beer in this recipe? if so am I just decreasing the water for the ounces of beer?
Yes that should all be fine!
What would you cook this in? Something bigger than a pot for spaghetti?
I use a large stock pot, 12 quart size.
First time making it!!! Family loved it so much and asked if we can have it at least twice a month! Thanks for the recipe!
Hi. Is all seafood thawed before cooking??
Yes it’s thawed!
Absolutely loved this!!! Used langoustines and shrimp and skipped the sausage. Was perfect.
HI! I am actually thinking about making this for Thanksgiving, but want to make it like a low country boil where we can all eat off the table with our hands. Would this recipe work well eating it like this? Thanks!
Yes that will work with this recipe!
Great tutorial and explanation of cooking times – much appreciated!
Hi, Is the 14 to 16 cups of water not supposed to cover the seafood while in the pot? If I do two lbs of crab and shrimp, how much more seasoning would you recommend? 🙂
It should be mostly covered, it’s ok if a little big sticks out. You can add 1-2 tablespoons more of Old Bay.
Does the shrimp have to be frozen to go in the pot
It should be thawed!
Should I devein the lobster tails before or after the boil??
Before!
Just had our 2nd annual Friends Seafood Boil. The recipe was simple to follow and the cooking time for each layer was perfect.
The ability to adjust the servings to change the amount for each ingredient was ingenious. We 14 friends over and will keeping this recipe for years to come. Thank you