I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Seafood Boil. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
- 12 lb. Lobster tail (6 tails)
- 5 lb. Southern King crab legs (pre-cooked)
- 1-1.5 lb. Shrimp in the shell (deveined)
- 5 gallons water
- 5 tbs. Old bay seasoning
- 1 tbs. Smoked paprika
- Zatarain’s crab boil in a bag (3 ounce)
- 1 large onion, quartered
- 1 large lemon, sliced
- 2 bay leaves
- 3 large ears of corn, cut
- 5 lb. small golden or red potatoes, cut
- Butter sauce
- 1 cup (2 sticks) unsalted butter
- 1 large shallot, finely minced
- 10 cloves garlic, finely minced
- 1 tbs. Old bay seasoning
- 1 tsp. Smoked paprika
- 2 tbs. Fresh chopped parsley
- 2 tbs. Lemon juice
- 2 small ladles boil broth
- Hot sauce (optional)
Instructions
- Start by making the butter sauce, melt the butter on low cook 1 shallot and 10 cloves of garlic for 2 minutes skim any white solids, add the rest of the ingredients and cook on low for 5 minutes. Set aside.
- In a large 10 quart pot bring the water, zaratain’s, old bay, smoked paprika, 1 onion, 1 lemon, and 2 bay leaves to a boil cover and let cook for 15 minutes. Add the potatoes and corn cover and let cook for 10-15 minutes until the potatoes almost cooked.
- Now add the seafood start with the lobster then shrimp and finish with crab legs bring to a boil. Let cook covered for 10 minutes.
- Once your boil is done serve in a large tray. Add 2 ladles of the boil broth to the butter sauce heat and serve with bread.
Notes
- I like using zaratain’s because it has all the spices needed in one bag.