Seafood Boil

A bounty of fresh seafood, simmered in an ultra-flavorful broth with smoky sausage and heaps of aromatic vegetables.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword corn, crab legs, lobster, old bay seasoning, one pot meal, potatoes,, seafood boil, shrimp

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 611kcal

2 lemons quartered, plus extra lemon wedges for serving
1/2 cup Old Bay seasoning plus more for serving
8 cloves garlic smashed
1 yellow onion peeled and cut into 6 wedges
1 1/2 pounds baby/small red yellow, or white potatoes, scrubbed clean and halved
4 ears cob corn husked, and cut into thirds
4-6 petite lobster tails about 3-4 ounces each
16-18 Littleneck clams scrubbed clean (see note above)
2 pounds extra-large shrimp 16/20 count, peeled and deveined (leave tails on), or shrimp of choice
1 pound pre-cooked crab legs such as snow crab, king crab, or Dungeness crab
12-16 ounces smoked sausage such as andouille or kielbasa, cut into 1 1/2-inch pieces
3 tablespoons butter
Chopped fresh parsley for serving

Fill a large pot with 14 cups of water. Add the 2 quartered lemons, Old Bay seasoning, garlic, and onion. Set the pot over medium-high heat and bring to a boil.
Add the potatoes and corn and cook for 8 minutes. Add the lobster tails and clams and cook for 3 minutes. Add the shrimp, crab legs, and sausage and cook for 2 to 3 minutes, until the shrimp are opaque, and the clams have opened. Discard any clams that haven’t opened.
Use a fine mesh sieve to remove the seafood mixture from the pot, reserving 1 1/2 cups of the broth. Transfer the seafood mixture to a large serving platter or baking sheet lined with parchment paper.
Whisk the butter into the reserved broth. Pour some of the broth over the seafood and vegetables. Reserve the remaining broth for serving.
Sprinkle everything with additional Old Bay seasoning. Garnish with parsley and lemon wedges and serve.