Seafood Crab Shrimp and Lobster Boil and How to Open and Eat
Dive into the ultimate feast with this mouthwatering Seafood Crab, Shrimp, and Lobster Boil! Brimming with fresh crab legs, succulent shrimp, sweet lobster tails, and hearty chunks of sausage, this one-pot wonder is rounded out with tender red potatoes and juicy corn on the cob, all infused with the bold flavors of Old Bay seasoning, garlic, and lemon. Perfect for gatherings, this boil is served family-style for a fun, hands-on dining experience, complete with buttery dipping sauce and pro tips on how to expertly crack open crab legs, split lobster shells, and peel shrimp. Whether spread out on a rustic butcher-paper table or served on a large platter, this seafood boil is a showstopping centerpiece that’s as satisfying to eat as it is to prepare. Garnished with fresh parsley and served with extra lemon wedges, it’s a celebration of bold, savory flavors and the joys of communal dining.
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Recipe Information
Ingredients
- 2 lbs Crab legs
- 1 lb Shrimp (peeled and deveined, with tails on)
- 2 large Lobster tails
- 1 lb Andouille or kielbasa sausage (sliced into 1-inch pieces)
- 4 cups Small red potatoes
- 4 ears Sweet corn (cut into thirds)
- 1 cup Old Bay seasoning
- 3 tbsp Salt
- 2 Lemon (sliced into wedges, plus extra for serving)
- 4 cloves Garlic (minced)
- 1 cup Butter (melted for dipping)
- 6 quarts Water
- 0.25 cup Fresh parsley (chopped, for garnish)
Instructions
Fill a large stockpot with 6 quarts of water and bring it to a boil over high heat.
Add the Old Bay seasoning, salt, garlic, and lemon wedges to the boiling water. Stir to combine.
Carefully add the potatoes to the pot and cook for 10 minutes.
Add the sausage pieces to the pot and cook for another 5 minutes.
Next, add the corn and cook for another 5 minutes.
Carefully place the crab legs and lobster tails in the pot. Cook for 8 minutes.
Finally, add the shrimp to the pot and cook for 3–4 minutes, or until the shrimp turn pink and opaque.
Once everything is cooked, turn off the heat. Using tongs or a slotted spoon, transfer the seafood, sausage, corn, and potatoes to a large serving platter or spread onto a table lined with butcher paper for a rustic presentation.
Garnish the boil with chopped parsley and serve with melted butter and lemon wedges on the side for dipping.
To eat: For crab legs, use a nutcracker or crab cracker to break open the shells and extract the meat. For lobster tails, cut lengthwise down the shell with kitchen shears to access the meat. For shrimp, peel off the shell and tail before eating. Enjoy with the corn, sausage, and potatoes!
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 315 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
