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.

Seafood Boil Recipe | Shrimp Boil #lobster #shrimp #clams #crab #sausage #corn #potatoes #dinner #dinneratthezoo Seafood Boil Recipe | Shrimp Boil #lobster #shrimp #clams #crab #sausage #corn #potatoes #dinner #dinneratthezoo

A sheet pan of seafood boil with shrimp, lobster tail, sausage, corn and potatoes.

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.

Raw shrimp, lobster, sausage, corn, clams and potatoes on a sheet pan.

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.

A pot filled with assorted seafood, corn and sausage.

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

A pot of seafood boil with lobster, shrimp, corn and potatoes.

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.

Seafood boil made with shrimp, clams and lobster.

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

5 from 295 votes

Seafood Boil

AuthorSara Welch
A sheet pan of seafood boil with shrimp, lobster tail, sausage, corn and potatoes.
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!
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine American
Serves 6

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.

Nutrition

Calories: 479kcal | Carbohydrates: 36g | Protein: 45g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 450mg | Sodium: 1892mg | Potassium: 923mg | Fiber: 5g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 48.4mg | Calcium: 316mg | Iron: 7.3mg

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Comments

  1. Use the left over broth with some lobster tail linguine or come up with a mixture or combo that would best fit for the taste.😁

  2. 5 stars
    I made this meal for my wifes Birthday dinner party,of 10,so I doubled the recipe, it took alot longer for prep ,but the cook time was right on,it turned out fantastic everybody loved it .Best Birthday party dinner I every made,will make again.

    1. I’m not sure if there’s anything else to do with it, I think maybe you could make a seafood stock but this isn’t something I’ve tested.

    2. 5 stars
      Hi, I make this several times a year, recently found this recipe and liked it’s variations!
      I too always felt bad throwing away that delicious broth! Then last year I had the idea to strain n save several cups of the broth n refrigerate. The next day I use the leftovers to make a seafood chowder, cutting the corn off the cob n all the leftovers into bite size pieces… it’s a bit spicy but delicious! And u can thicken w a little cream or use a cornstarch rue, if like.

    3. I was thinking I save it to use in soup or for future boils. I’ll probably freeze a portion of it until I figure out what I’d like to do.

  3. 5 stars
    This is a good recipe fast and easy. Trying it with my Granddaughter and Daughter for the first time 😊😊

  4. Would chicken broth instead of water do anything for this recipe? I made it with just water and it was delicious, but wondered about adding stock or broth.

  5. Made this twice, and it was delicious, didn’t do the clams and lobster last time. The 2nd time, Had muscles instead of clams and we did lobster tail, I made it both times with those petite red potatoes. Great recipe.

  6. Confused as to what i ask for when buying the seafood? I know you said fresh seafood but in the recipe instructions are you using raw or precooked.

    1. I’d just thaw them in the fridge overnight, or add a few more minutes to the cooking time if they’re frozen.

    1. I haven’t made this recipe yet but I think I will this weekend. I’m going to use dungeoness crab legs, shrimp, baby white potatoes, corn, sausage and boiled eggs

  7. Do I scale up the water along with the ingredients? For example I edited the serving size to 18 ppl and the recipe changed which was great – do I fill a pot now with 42 cups water?

  8. 5 stars
    We loved it! We used the serving size adjuster and it was spot on! We served nine but four were children and we had a small amount leftover-it was near perfect. We substituted lobster claws for tails due to cost and availability. We overcooked them a tad, we will adjust for that next time. I am allergic to shrimp so we cooked it separately with the same spices and butter and everyone else added it to their mix.

    This was fabulous and we can’t wait to do it again! Thank you!!

  9. I will try this recipe for seafood boil, for my wife on her retirement dinner, it will be just the two us can you break down the recipe.
    Any advice would be very helpful
    Thank you
    Manny J.

    1. You can change the number of servings in the recipe and the ingredients will recalculate to smaller amounts!

    1. You can adjust the number of servings in the recipe card and the ingredient amounts will automatically recalculate. You’ll want to plan on using multiple pots!

  10. Hi! Any tips for making this without the seafood? Just want to make the potatoes and corn as a side!

    1. How many people are you looking to serve? I believe it would work without the seafood but you’d need to reduce the amount of water, and I’d also cut the Old Bay in half.