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
- pound small Yukon gold potatoes halved
- 4 ears corn on the cob cut into 3-4- inch pieces
- 3 lobster tails
- pound clams scrubbed
- pound crab legs pre-cooked
- pound smoked sausage cut into 1- inch pieces, kielbasa or andouille are preferred
- pound shrimp peeled and deveined (leave tails on)
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
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.
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.
