Seafood Boil Recipe

Clean and prepare seafood

Rinse clams and mussels under cold water; discard any with broken shells or that do not close. Pat scallops dry. If shrimp are not deveined, remove vein but leave shells on for flavor. Split lobster tails lengthwise. Cut andouille into 2-inch pieces. Halve large potatoes and cut corn into thirds. Halve lemons.

Measure and organize seasonings and liquids so everything is ready when the pot comes to a boil.

In a very large stockpot (8–12 qt), combine water and optional beer/stock. Add Old Bay (4 tbs), kosher salt, black pepper, and bay leaves. Bring to a rolling boil over high heat.

Add red potatoes to the boiling seasoned liquid. Cook for 10 minutes.

Add andouille sausage pieces and corn segments to the pot. Continue boiling for another 6–8 minutes, or until potatoes are just tender when pierced with a fork.

Add snow crab clusters to the pot (if using pre-cooked clusters, add now to warm through). Cook 3–4 minutes.

Add lobster tails (shell-side down) and scallops. Cook 4–5 minutes, until lobster meat is opaque and scallops are firm.

Add jumbo shrimp (shell on) and clams and mussels. Cover the pot and cook 3–5 minutes more, until shrimp are pink and shells of clams and mussels have opened. Discard any clams or mussels that remain closed.

While the seafood finishes, make the garlic butter: in a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Stir in chopped parsley and lemon juice; remove from heat.

Using a large slotted spoon or drain basket, lift out the potatoes, corn, sausage, and seafood and transfer to a large serving tray or lay out on a butcher-paper-covered table. Reserve some of the cooking liquid if you want to serve as a dipping broth.

Drizzle the garlic butter over the seafood and vegetables, then sprinkle the additional 2 tbs Old Bay over everything. Serve with lemon halves for squeezing and extra garlic butter on the side for dipping.

Serve immediately family-style on a platter or spread on paper. Provide crab crackers, seafood forks, small bowls for discarded shells, and melted butter for dipping. Leftover broth can be strained and used as a base for a seafood chowder.