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 296 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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5 from 296 votes (177 ratings without comment)

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Comments

  1. 5 stars
    I have made this several times, and it’s always requested during our annual family vacations. It’s so easy and even our very pickiest eater loves it!

  2. It says step 4 to cook lobster for 5 minutes and then step 5 says add the crab,corn and clams for 5 minutes. Do I wait for the lobster to cook first for 5 minutes and then add ingredients from step 5? Or do I put all the ingredients of steps 4 and 5 in at the same time and let them cook together for 5 minutes.

  3. Hi,
    For the crab legs, your recipe indicates “precooked” – do you precook them yourself separately beforehand, or are you saying we should buy precooked crab legs? Thanks! We are excited to try this recipe!!

    1. The vast majority of crab legs sold in stores are pre-cooked, so you’re just reheating them in the broth.

  4. 5 stars
    My wife was craving a seafood boil and we stumbled onto your recipe. We had some frozen. Ingredients so we increased the cooking time by a few minutes, but this was a huge success! Will definitely do this again!

  5. 5 stars
    I’m making this tonight and wanted to ask if you thaw the Dungeness crab prior to adding it to the boil?
    I picked some up but it’s all frozen and wasn’t really taking that into consideration prior.

  6. Just what I’m looking for however I have 1 grandchild allergic to Shrimp! another choice or just cook shrimp separate and add at table for those who want it? any suggestions

  7. Corn on cob is out of season now. Will frozen cob corn taste okay or be mushy? Any suggestions for a substitute for the cob corn?

  8. 5 stars
    This was my first time doing a seafood boil, and it was amazing! Thank you for such an easy but delicious meal. Can you reheat this? If so, how?

  9. Can I cut everything down (except the shrimp) before adding to the boil, ie, cut lobsters in half or thirds, crab legs too. A friend suggested that to ensure flavor throughout. What is your opinion? Thanks.

  10. I plan on doubling the recipe to serve 12 people. Would I be able to put everything in a 20 qt pot together or should I boil it in two separate tries? And, if I do all of it at once, would that change the boiling time?
    Thanks!

    1. I think it’s fine to boil everything together in a 20 quart pot! The time should stay the same unless the seafood is really crammed in there with no room for the hot water to circulate.

  11. How do you prepare the lobster tails?
    I know when I broil them I cut them from the tail and expose the meat, what do I do with them in a boil?

    1. I’d reheat the leftovers in a pan on the stove over low heat. If you have broth left that would be ideal, otherwise you could just add a bit of water to the pan, you don’t have to re-boil everything.

  12. Our seafood boil is for 16 people. Should I be using more than 16 cups of water? I’m wondering if that’s enough to completely cover the food. Thanks!

    1. You do want the seafood to be mostly covered, so if you need to add more water that’s fine to do so!