Seafood Bubble Bath Recipe

Parboil Potatoes

Place the marble potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer until just tender when pierced, about 10–12 minutes. Drain and set aside to dry. For confit finish, see later step.

Prep Corn

Trim and halve the corn cobs. Set aside.

In a medium sauté pan, add 1/2 cup (8 tbs) of the unsalted butter and 1 tbs olive oil over low heat until butter melts and is warm but not sizzling. Add the parboiled potatoes, cut side down if halved, and gently cook/baste in the butter for 10–12 minutes, turning once, until edges are golden and potatoes are cooked through. Season with 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp chopped parsley. Keep warm.

Slice the andouille into 1/2-inch coins. In a separate skillet over medium-high heat, add 1 tbs olive oil and sear the andouille until browned and edges crisp, about 3–4 minutes per side. Remove and keep warm in a tray.

Pat the jumbo shrimp dry and season with 1/2 tsp old bay, a pinch of salt and pepper. Set aside.

If crab legs are cold, rinse and pat dry. They are pre-cooked; they will be heated briefly in the broth later.

In a small saucepan over low heat, melt the remaining 4 tbs butter with 1 tbs olive oil. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned. Whisk in the Dijon mustard, apple cider vinegar, lemon juice, remaining old bay (1 1/2 tsp), cajun seasoning, smoked paprika, hot sauce, remaining salt and pepper. Simmer on very low for 2 minutes to meld flavors. Stir in 1 tbs chopped parsley. Keep warm; this will be used for finishing and dipping.

In a large shallow pot (or wide Dutch oven) combine the beer, stock, bay leaf, peppercorns and the lemon halves (squeeze in a little juice first). Bring to a gentle simmer over medium heat. Taste and adjust salt if needed — the broth should be flavorful but not overly salty because seafood and sausage add salt later.

Add the corn and confit potatoes to the simmering broth and simmer gently for 5 minutes to begin infusing flavors and warming the vegetables.

Add the andouille coins and simmer 2 minutes to heat through and release a bit of smoky flavor into the broth.

Add the shrimp and crab legs to the broth, nestling them so they are submerged. Simmer gently (do not boil vigorously) until shrimp turn pink and opaque and crab is heated through, about 3–4 minutes. Shrimp cook quickly; avoid overcooking.

Using a slotted spoon or tongs, transfer portions of crab, shrimp, andouille, confit potatoes and corn to a large serving bowl or individual bowls. Spoon some of the beer-broth over the top (the 'bubbles') — reserve the rest in a small pitcher for guests who want more broth.

Drizzle 1–2 tbs of the warm Tangy Cajun Butter over each portion and pass the remaining butter at the table for dipping. Sprinkle coarse sea salt and extra chopped parsley over everything. Serve with lemon wedges on the side.

Optional: For additional table-side theatrical 'bubbles,' briefly pour a small amount of chilled beer into a warmed metal ladle and float gently over the hot broth to create a frothy top, then discard or pour into glasses.