4 Crabs, 4 Lobsters, 1lb Of Shrimp, 4 Corn, 4 Potatoes, 4 Sausage Recipe

Prepare seafood

If using live shellfish, humanely dispatch and clean according to local guidance. If using pre-cooked lobster/crab, rinse and pat dry. Peel and devein shrimp if desired, leaving shells on helps flavor. Slice sausage into 1/2-inch rounds. Cut corn ears in half. Reserve.

Bring seasoned water to a boil

In a very large stockpot (at least 8–12 quart), add 6 qt cold water, 1 cup seafood boil seasoning, 3 tbs kosher salt, 1 tbs whole black peppercorns, 4 bay leaves, 6 smashed garlic cloves and juice from 2 halved lemons (drop halves into pot). Bring to a rolling boil over high heat.

Cook potatoes

Add the 4 small potatoes to the rolling boil. Cook until just tender when pierced with a fork, about 12–15 minutes depending on potato size. Keep the pot at a steady boil.

Add corn and sausage

Add the 4 halved ears of corn and the sliced sausage to the pot. Continue boiling for 5–7 minutes until corn is bright and starting to become tender and sausage is heated through.

Add lobsters

Carefully add the 4 lobsters to the pot. If live, place claws-first into the boiling water. Boil lobsters for 8–10 minutes (for 1¼–1½ lb lobsters; adjust 1 minute per additional 1/8 lb). If pre-cooked, simply heat for 3–4 minutes to warm.

Add crabs and shrimp

Add the 4 crabs and then the 1 lb shrimp to the pot. If crabs are live, add them live like the lobsters; if pre-cooked, add them later to warm. Boil all shellfish together for 3–5 minutes, until shrimp turn pink and opaque and crabs/lobsters are heated through and bright red. Do not overcook shrimp (they should take about 2–4 minutes).

Finish and rest briefly

Turn off heat. Using tongs or a slotted spoon, remove and drain the solids in a large colander or directly onto a prepared table covered with newspaper or butcher paper. Squeeze any remaining juice from lemon halves over the seafood. Let rest 3–5 minutes to allow flavors to settle and to cool slightly for handling.

Taste a piece of potato; if it needs more seasoning, sprinkle additional seafood seasoning or kosher salt over the pile while still warm. Toss gently to coat with residual seasoned cooking liquid and spices.

Melt the 8 tbs unsalted butter. Optionally stir in 2 tbs hot sauce for a spicy butter dip. Transfer melted butter to small bowls for each guest.

Garnish the seafood with chopped parsley and serve immediately with lemon wedges and the melted butter. Provide crab crackers, picks and plenty of napkins. Leftovers refrigerate up to 2 days; reheat gently.