Jul 14 2026
Restaurants›The Juicy Seafood Restaurant & Bar | Baton Rouge›Black & Red (for 2) Recipe

Black & Red (for 2) Recipe

Inspired by The Juicy Seafood Restaurant & Bar | Baton Rouge
Time45m
Serves2

2 Lobster Tails, 2 Clusters Snow Crab Legs, 1/2 LB Shrimp (No head), 1/2 LB Black Mussels. Sides: 2 Corn, 4 Potatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables

Seasoning

Method

Preparation

  1. 1

    Prepare the Seafood

    Rinse the lobster tails, snow crab legs, shrimp, and mussels under cold water. Pat dry with paper towels.

  2. 2

    Prepare the Vegetables

    Shuck the corn and cut it into halves if desired. Wash and scrub the potatoes thoroughly.

  3. 3

    Seasoning Mix

    In a small bowl, mix together the salt, black pepper, and Old Bay seasoning.

Cooking

  1. 4

    Boil the Potatoes and Corn

    In a large pot, fill it with water and add the potatoes. Bring to a boil and cook for about 10 minutes. Add the corn and cook for an additional 5-7 minutes until both are tender. Drain and set aside.

  2. 5

    Prepare the Seafood

    In a separate large pot, fill it halfway with water. Add the seasoning mix and bring to a boil. Once boiling, add the lobster tails, snow crab legs, shrimp, and mussels. Cover and steam for 6-8 minutes until the seafood is cooked through.

  3. 6

    Butter Sauce

    In a small saucepan, melt the butter over low heat. Squeeze in the juice of half a lemon and mix well.

  4. 7

    Serve

    Arrange the seafood on a serving platter with the boiled potatoes and corn. Drizzle the butter sauce over the seafood and garnish with lemon wedges.

More from The Juicy Seafood Restaurant & Bar | Baton Rouge