Name: Pier 88 Boiling Seafood & Bar Mesas Boiling Full Pound Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 pound Live Lobster; 1 pound Large Shrimp; 1 pound Snow Crab Legs; 1 pound Mussels; 1 cup Old Bay Seasoning; 4 pieces Garlic Cloves; 1 whole Lemon; 2 tablespoons Salt; 2 pieces Bay Leaves; 4 quarts Water; 1 cup Butter; 1 teaspoon Garlic Powder; 2 tablespoons Hot Sauce

Our boiling seafood tastes better with your hands! No substitutions.

Rinse the live lobsters, shrimp, snow crab legs, and mussels under cold running water to remove any debris.

Prepare the Seafood

Mince the garlic cloves and cut the lemon into quarters.

Chop Garlic and Lemon

In a large pot, combine 4 quarts of water, 2 tablespoons of salt, 1 cup of Old Bay seasoning, minced garlic, quartered lemon, and 2 bay leaves. Stir to mix well.

Prepare the Cooking Pot

Place the pot on high heat and bring the mixture to a rolling boil.

Boil the Water

Once boiling, carefully add the lobsters first, followed by the shrimp, snow crab legs, and mussels. Stir gently to immerse all seafood.

Add the Seafood

Cover the pot and let the seafood boil for about 10-12 minutes or until the lobsters turn bright red and the shrimp are pink and opaque.

Cook the Seafood

Turn off the heat and carefully remove the pot from the stove. Use a slotted spoon to take the seafood out and place it in a large serving bowl.

Remove from Heat

In a small saucepan, melt 1 cup of butter over low heat.

Melt the Butter

Once melted, stir in 1 teaspoon of garlic powder and 2 tablespoons of hot sauce. Mix well.

Add Seasoning

Pour the dipping sauce into a small bowl and serve alongside the boiled seafood.

Serve with Seafood

Live Lobster

Large Shrimp

Snow Crab Legs

Mussels

Old Bay Seasoning

Garlic Cloves

Lemon

Salt

Bay Leaves

Water

Butter

Garlic Powder

Hot Sauce

Boiling Full Pound

Make Boiling Full Pound Recipe in just 40m. Our boiling seafood tastes better with your hands! No substitutions.

Boiling Full Pound Recipe

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