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.
I ended up with way more food than I expected. This was delicious and a big hit, even with my super picky kids.
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!
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.
First you cook lobster for 5 minutes, then you add the rest of the ingredients in the next step.
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!!
The vast majority of crab legs sold in stores are pre-cooked, so you’re just reheating them in the broth.
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!
If I wanted to add potatoes, at which point and how many minutes should they go in for?
There are already potatoes included in the recipe, they go in at step 3!
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.
I’d just add another few minutes to the cook time if it’s frozen!
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
It’s totally fine to use a different type of seafood, or cook the shrimp separate! Either will work!
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?
I would either use frozen corn or just omit the corn entirely!
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?
I’d reheat it in a covered pot on the stove over low heat!
This is the best seafood boil we have made at home. Great recipe!
This was awesome! I added a spoonful of sofrito and soy sauce and it really made it yummy.
Great recipe ! Can I add my lobster and crab from frozen ?
You can but it will take a few more minutes to cook.
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.
You can but you’ll need to reduce the cooking time accordingly!
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!
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.
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?
You just leave them whole, then cut after they’re cooked.
How do you reheat the leftovers? Should I save the broth for that?
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.
Second time I’ve made this and it’s even better than the first.. spot on!
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!
You do want the seafood to be mostly covered, so if you need to add more water that’s fine to do so!
How big were the lobster tails you used?
6-8 ounces is a great size!