Jul 14 2026
Restaurants›The Juicy Seafood Restaurant & Bar | Baton Rouge›The Black Pearl Recipe

The Black Pearl Recipe

Inspired by The Juicy Seafood Restaurant & Bar | Baton Rouge
Time1h
Serves6

2 Lobster Tails, 2 Clusters Snow Crab Legs, 1 LB Green Mussels, 1 LB Black Mussels, 1 LB Shrimp (No head), 1 LB Clams, 1 LB Crawfish, 1 LB Sausage. Sides: 8 Eggs, 8 Corn, 16 Potatoes.

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Ingredients

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Seafood

Vegetables & Eggs

Method

Preparation

  1. 1

    Prepare the Seafood

    Rinse all seafood under cold water. For the lobster tails, use a sharp knife to cut through the top shell to help them cook evenly.

  2. 2

    Prepare the Vegetables

    Wash the corn and potatoes thoroughly. Cut the potatoes into halves or quarters if they are large. Set aside the eggs, corn, and potatoes.

Cooking

  1. 3

    Boil the Potatoes and Corn

    In a large pot, fill with water and add salt. Bring to a boil. Add the potatoes and corn, and cook for about 15 minutes, or until tender. Remove from the pot and set aside.

  2. 4

    Boil the Eggs

    In the same pot, add the eggs once the corn and potatoes are removed. Boil for about 10-12 minutes. Once done, place them in cold water to stop the cooking process.

  3. 5

    Cook the Seafood

    In the same pot, add more water if necessary, and bring to a boil. Add the sausage first and cook for 5 minutes. Then add the lobster tails, snow crab legs, shrimp, clams, crawfish, green mussels, and black mussels. Cook for an additional 5-7 minutes or until the mussels and clams have opened and the shrimp are pink.

Serving

  1. 6

    Serve the Dish

    Carefully drain the seafood and vegetables and place them on a large platter. Arrange the boiled eggs, corn, potatoes, and seafood beautifully. Serve warm with melted butter and lemon on the side.

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