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.
Just made this for dinner tonight; wife and 10 and 9 yo LOVED it (as did I, of course!!) !! Great holiday weekend meal!!
Thanks for the recipe!!
I’m going to try this recipe for the first time on 4th of July. My husband picked up some Zataran’s seafood boil oil flavored in onion and garlic and some of the seasoning bags. Have you ever used these seasonings in your boil? I want to add a good amount of flavor since I plan on doubling the recipe but I also don’t want to overdue it on spice.
This was absolutely delish!! We had friends over and everyone raved about the fabulous dinner!! This is a winner I’m going to make again.
I have a 4 lbs lobster. How long should I cook it and how many cups of water /old bay to I need in the pot?
It’s one 4 lb lobster or 4 smaller lobsters?
I’m also going to prepare this for a crowd of 24. I have a huge pot into which all of the ingredients will fit and an outside propane burner. I saw your note about doubling the water. I guess I will have to triple it, at least. Is everything supposed to be submerged? Is that the idea? Thanks!
It should be at least 2/3 of the way covered!
Very helpful. Thanks. One last question about timing: i have lobster tails, shrimp, clams, mussels and large crab legs. Suggestions about the order and time for each?
I done this four times now for 6-12 people. First time I didn’t have enough water in the pot . Last night I put in 5 bottles of beer and filled up the pot leaving enough room for all the ingredients. Was fantastic
When I adjust the recipe for the number of people it does not change the number of cups of water to take into account the larger quantity of food. For 12-15 ppl how many cups of water should i be using?
Thanks!!
I’d double the water, or cook the seafood in batches if you don’t have a large enough pot to hold all the water.
Great recipe. Enjoyed by all. I doubled this recipe and used my lobster pot. I did not measure the water, I filled it to the maximum that the bottom section would hold. Everything cooked perfectly.
I wasn’t sure what to expect even after reading the review. This was perfect, exactly what I wanted!
For crab legs, I will be buying steamed at the store already should I still cook it for 6-8 minutes? It’s not going to overcook?
If they’re pre-cooked then steam for 4-5 minutes or until heated through.
Don’t have Old Bay, can I use anything else ? Will it Taste Good, without it ? Making it as we speak. Please answer ASAP. Thank’s !!!
You may want to try a different seasoning blend if you have one such as Cajun seasoning or a seasoned salt.
For the lobster tails, do you cut out the membrane before cooking?
Yes that’s fine!
What are the proportions to make this for 2-3 people?
You can change the serving size on the recipe and the ingredient amounts will automatically update.
Hello!!
I am attempting this recipe today for the first time for Father’s day and I hope I’m not too late in asking you a question. But I was wondering do you cover the pot while all the the different seafood cook? I know you do not say too but I just wanted to double check.
Thank you! And I’ll let you know how it turns out.
I do not cover the pot!
Quick question! I want to add scallops to this boil. When would I add them? Not sure about the timing! Thanks so much!
During the last 2-3 minutes for large sea scallops!
So should the whole meal take 8 minutes or is it 8+5+3 etc..?
It’s 8+5+3 etc so that the potatoes can fully cook through.
1st time boiler and this recipe makes it seem really easy. I’m trying this with a lot of snow crab (over 7 lbs,) 4 or 6 lbs shrimp, 6 or 7 lobsters plus 4 lbs of sausage and that’s just the meats!
Hey there!
This may seem like a silly question but all your seafood was thawed before you boiled it, right?
Thank you! Looking forward to cooking this recipe 😊
Yes you should thaw it first!
Can this be done on BBQ grill
It needs to be boiled in water so it would only work if you boiled a pot of water on the grill!
Hi! What size pot would you recommend and do I need a pot with holes in it too? And is it necessary to cook it over one of those outside propane type flames. Sorry for all the questions, I’m attempting it for Father’s Day and have never done anything like this before, but your recipe sounds amazing! Thank you!
I cook mine indoors on a gas stove top in a large stock pot, typically a 12 quart or larger pot. I don’t use a pot with holes I just use a skimmer or strainer to scoop the seafood in and our as needed.
Thank you!
Did you use unsalted or salted butter. I’m making this for Father’s Day this Sunday. I’ve made it before but with different amounts of each ingredient. It was always a big hit but with reading your reviews I’m going to follow exactly what you have written down. I have never added the butter to the top of everything after taking out of the pot but that sounds great. I usually put the butter on the side in a bowl.
I typically use salted butter!
Thanks Sara, I appreciate your quick response. I’m looking forward to doing it this way.
Really good !
This was such a GREAT and SIMPLE meal to make with little clean up. I actually made it twice in the last week, once at the beach and once when we got back to mark the end of the vacation! Could you make a soup with the leftover broth? I was thinking I could use the broth to boil some fish (cod or something) and add some vegetables, maybe add some water to dilute it down a little … ?