Seafood Boil Recipe with Shrimp, Crab Legs & Lobster (Edit recipe)

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There's something about a big seafood boil that instantly turns dinner into an event. Spread everything out on a giant pan, gather everyone around the table, and let the digging in begin.

This easy seafood boil recipe is loaded with tender baby potatoes, sweet corn, juicy shrimp, buttery lobster tails, smoky andouille sausage, and crab legs, all tossed with garlic butter and plenty of seasoning. It's the perfect summer dinner for entertaining because most of the work can be done ahead of time.

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PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

19

Serves: 8

Ingredients

Seafood Boil

1 whole Onion, quartered
1 whole Lemon, halved
2 cloves Garlic
1.5 Tbsp New Bae Seasoning - Primal Palate
1.5 Tbsp Adobo Seasoning - Primal Palate
0.5 tsp Smoked Paprika
2 lb Potatoes, Baby
6 whole Lobster Tail
6 whole Corn, halved
1 Tbsp Butter, Salted
1 lb Andouille Sausage, cut into 1/2 inch pieces

For the Bake

1 cup Fish Stock

Garlic Butter Shrimp

2 whole Butter, Salted, sticks (1 cup)
6 cloves Garlic, minced
1 Tbsp New Bae Seasoning - Primal Palate
2 lb Shrimp, Raw, peeled, deveined

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large stockpot with water and bring it to a rolling boil.
Add the quartered onion, halved lemon, whole garlic clove, New Bae seasoning, adobo seasoning, and smoked paprika.
Add the baby potatoes and boil for about 20 minutes, until they're just beginning to become fork tender. They'll finish cooking in the oven. Using a slotted spoon, transfer the potatoes to a large roasting pan or disposable steam pan.
Add the lobster tails to the boiling water and cook for 5-7 minutes, just until the shells turn bright red and the meat begins to turn opaque. Immediately transfer the lobster tails to an ice bath to stop the cooking. Once cool enough to handle, add them to the roasting pan with the potatoes.
Add the corn to the boiling water and cook for 3 minutes. Transfer the corn to the roasting pan.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the sliced andouille sausage and sauté for 3 to 4 minutes, until lightly browned. Add the sausage to the roasting pan along with the crab legs.
Pour the seafood stock into the bottom of the roasting pan. Cover tightly with foil and bake at 375°F for 15 to 20 minutes, or until the crab legs are heated through and the potatoes are perfectly tender.
While the seafood boil bakes, melt the butter in the same skillet over medium heat. Add the minced garlic and New Bae seasoning and cook for 1 minute, stirring constantly until fragrant. Add the shrimp and sauté for 3 to 4 minutes, just until pink and cooked through.
Remove the seafood boil from the oven and carefully pour the garlic butter shrimp and every bit of the buttery sauce over the top.
Serve immediately with fresh lemon wedges, melted butter for dipping, and plenty of crusty bread for soaking up the flavorful garlic butter broth.

Notes

Make Ahead: This seafood boil is perfect for entertaining because you can prepare it in advance. Slightly undercook the shrimp by about 1 minute, then pour the shrimp and all of the garlic butter into the roasting pan with the rest of the seafood. Cover tightly and refrigerate until you're ready to serve. Bake 20 minutes for about 20 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	498
Fat:	21 g
Carbohydrates:	26 g
Protein:	46 g
Cholesterol:	273 g
Sodium:	1948 mg
Fiber:	4 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.