Party Pack! Recipe
4 Crabs, 4 Lobsters, 1LB of Shrimp, 4 Corn, 4 Potatoes, 4 Sausage
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Ingredients
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Seafood
Vegetables & Starch
Sausage & Flavorings
Liquids & Butter
Garnish & Finish
Method
Prepare Pot and Flavor Base
- 1
Fill and heat pot
Use a large stockpot (at least 12–16 quart). Pour in 6 liters of water and bring to a vigorous boil over high heat.
- 2
Add seasonings
When water is boiling, add 1 cup seafood boil seasoning, 3 tbsp kosher salt, 2 tsp whole black peppercorns, and 4 bay leaves. If using, add 1 cup white wine. Return to a rolling boil and let boil 5 minutes to infuse flavors.
Vegetables, Potatoes & Sausage
- 3
- 4
Add sausage
Add 4 halved smoked sausages to the pot and cook 4 minutes.
- 5
Add corn
Add 4 ears of corn (halved if desired) and continue boiling 5 minutes so corn is bright and tender-crisp.
Seafood Cooking
- 6
Lobsters
If using live lobsters: grasp and place them headfirst into the boiling water. If pre-cooked, simply warm in the pot. For live lobsters (1–1.25 lb): boil 8–10 minutes from the time they go in (shell turns bright red). Remove and set aside on a tray.
- 7
Crabs
If using live crabs: add them next and boil 8–10 minutes (depending on size) until shells turn bright and meat is opaque. If pre-cooked, warm for 3–4 minutes. Remove and set aside with lobsters.
- 8
Shrimp
Add 1 lb shrimp last — it cooks quickly. Boil 2–3 minutes for medium shrimp (until pink and just firm). Do not overcook. Drain all contents of the pot through a large colander or using a slotted scoop.
Finish & Serve
- 9
Butter sauce
While the boil cooks, melt 1 cup unsalted butter in a small saucepan over low heat. Squeeze in juice from 2 lemon halves and stir. Keep warm.
- 10
- 11