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.
Can you add crawfish to the pot without changing anything or should I alter anything
Yes that’s fine to just add them in!
Hi! 😊 I’m making this tomorrow for family and was wondering if everything added is to be submerged in the broth? Or just the few items added first.
You want to submerge as best as you can, if it’s not all fully covered you can stir it occasionally to make sure the heat is evenly distributed.
Recipe sounds delicious. First time making a seafood boil and was wondering, 16 cups of water is only 4 qts. , only one gallon. Should it be 16 qts. of water?
The recipe is correct as written, I don’t think they make a standard pot to fit 16 quarts!
Thank you for your quick response, Sara. I’m going to give this recipe a try. We are having a family gathering so I may have increase the recipe. I actually have a 22qt. stock pot that we use to cook corned beef and cabbage and large quantities of corn on the cob.It comes in very handy.
If I wanted to make this more spicy what would I add and at what point do I add it?
I’d add hot sauce to the butter mixture!
Can you use a whole lobster? If so how long to you cook it for ? Thanks
A one pound lobster will take 6-7 minutes to cook, add a few more minutes for larger lobsters!
Thanks for sharing your seafood boil recipe. I used it as a guide and it came out perfect for our Easter Dinner! I really appreciate that you added the cook time for each ingredient. Again, thank you!!!
This is my goto now. Shared it with so many friends! Thanks for the recipe !
If you were to add thawed large scallops, when would you add them in?
The last 2-3 minutes!
Do I cover the pot
I do not cover the pot!
Hello I’m using your recipe now do I cook the sausage before I add to boil
You should use a pre-cooked sausage!
Banging recipe! Cooking time on point! Thanks for the recipe! I’ve made this 5 times and it is very delicious every time!
Do you take each item out after cooking it for those few minutes?
No you just keep adding to the pot!
Hello!
Is the seafood used in this recipe frozen or fresh?
It should be fresh or thawed from frozen!
Going to try this weekend, if I needed to double some ingredients, would I increase the time of that ingredient or any there after? What size pot are we talking about here?
I would not increase the cooking times. The pot size really depends on how many ingredients you’re doubling, you just want to make sure everything is submerged in liquid and not tightly packed into the pot so the hot water has some room to circulate.
I am in the middle of trying cooking for the first time…are the times between adding things started right away or when it comes to a boil again? Asking because it takes a little while to get back to a boil
Started right away!
This was the best boil I’ve had and it was my first time making this. Wowie! The cooking times were spot on, I’ve made it twice before and ill be making it today again! Thank you for sharing this.
Made this for Valentine’s Day dinner yesterday. My husband loved it so much. It was so good! Thank you for sharing this recipe!
This recipe is absolutely delicious and all the timing suggestions are right on. This was a huge hit for a birthday seafood feast!
If I were adding scallops, when would those be added?
During the last 2-3 minutes!
Made it for my Birthday and it was fabulous . Next time I’ll make it will be Mother’s Day!! Looking forward to it. Thankyou for this delicious recipe!!
I made this for the first time last year and it was so very good I’m making it again tomorrow for my Birthday. I can’t wait!!! I’m using fresh steamed purchased lobster and frozen crab. I’m also doubling the amount of shrimp and mussels . Looking very forward to it!!!!
Made this yesterday, what a great recipe, the whole family loved it. Thank you