Festive Seafood Boil Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 16 cups water
  • 1 medium onion, washed, halved
  • 5 garlic cloves, smashed
  • 2 lemons, divided
  • 5 bay leaves
  • 1 tablespoon + ½ cup Old Bay seasoning
  • 2 pounds red potatoes (about 12 potatoes), halved
  • 1 pound Andouille sausage, sliced into 3-inch pieces
  • 3 ears of corn, halved
  • 50 littleneck clams
  • 2 lobster tails
  • 1 pound jumbo shrimp (16-20 count)
  • ¼ cup parsley, for serving
  • ½ cup butter (2 sticks), melted
  • Juice from ½ lemon
  • 1 garlic clove, grated
Directions
  1. Heat water in a large stockpot over medium heat. Add the onion, garlic, bay leaves, Old Bay, and 1 lemon sliced in half and bring to a boil.
  2. Add the halved potatoes and sausage and boil until potatoes are tender, about 10 to 15 minutes.
  3. Once potatoes are tender, add the corn and clams. Making room in the broth, nestle in the lobster tails and cover the pot. Cook until clams have opened and lobster tails are bright red, about to 10 minutes.
  4. Add the shrimp and cook until shrimp is pink, about 3 minutes. Reserve ½ cup of broth, then drain.
  5. To make the Old Bay sauce, mix together the melted butter and reserved broth until smooth. Add the lemon juice, garlic, and Old Bay seasoning and stir until well combined.
  6. To serve, spoon the Old Bay sauce over the seafood boil, and serve any remaining sauce alongside the seafood. Cut the remaining lemon into wedges and serve the boil with lemon and parsley.