2 Crab Legs, 2 Lobster Tails, 1/2 Of Shrimp 2 Corn, 2 Potatoes & Sausage Recipe

Prepare seafood

If frozen, thaw crab legs, lobster tails, and shrimp in the refrigerator overnight or under cold running water. Pat all seafood dry. Using kitchen shears, cut the top shell lengthwise down the center of each lobster tail and gently pry meat upward so it sits on top of the shell (optional). If crab legs are whole and thick, use kitchen shears to cut a bit along the shell for easier cracking at the table.

Bring broth to a boil

In a very large stockpot (at least 6-8 quarts), combine 6 cups water and 2 cups stock. Add 3 tbs Old Bay, 1 tsp kosher salt, crushed garlic cloves, bay leaves, 1 tbs hot sauce, and the halved lemon (squeezing a little juice into the pot). Bring to a rolling boil over high heat.

Cook potatoes and corn first

Add the 2 medium red potatoes to the boiling seasoned liquid. Reduce heat slightly to maintain a gentle boil and cook for 10 minutes. Then add the 2 corn pieces (halved or whole) and continue boiling for 6–8 minutes, until potatoes are fork-tender and corn is bright and just cooked. Total time for potatoes should be about 16–18 minutes.

Add sausage and seafood

Add the andouille or smoked sausage pieces to the pot and simmer for 3 minutes to heat through and absorb seasoning. Next, gently add the lobster tails and crab legs to the pot. Because crab legs are typically pre-cooked, you are primarily reheating them — simmer for 4–5 minutes. Simmer lobster tails for 5–6 minutes until shells are bright red and meat is opaque. Finally, add the 1/2 lb shrimp and simmer for 2–3 minutes until shrimp are pink and just cooked through. Do not overcook shrimp — they cook quickly.

Drain

Using a large slotted spoon or carefully draining the pot through a colander, remove seafood, sausage, corn, and potatoes and transfer to a large platter or sheet pan lined with foil or brown paper. Reserve about 1/2–1 cup of the cooking liquid if you want to use as a dipping sauce base.

Make garlic lemon butter: In a small saucepan or microwave-safe bowl, melt 6 tbs unsalted butter over low heat. Add 2 tbs chopped fresh parsley, juice from the remaining lemon half (or squeeze from one of the cooked halves), and 1/2 tsp cracked black pepper. Stir to combine and keep warm. Taste and add a pinch more salt or a few drops of hot sauce if desired.

Plate and garnish: Arrange lobster tails, crab legs, shrimp, sausage, potatoes, and corn on a large serving platter. Drizzle some of the garlic lemon butter over the seafood and sprinkle any extra chopped parsley. Serve with lemon wedges and the reserved seasoned cooking liquid (warmed) or additional melted butter for dipping.

Serving suggestion: Provide crab crackers, seafood picks, napkins, and a large bowl for shells. Leftovers store in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid toughening the seafood.