Seafood Boil Recipe

I made an At Home Seafood Boil that piles sweet lobster, snappy shrimp, briny clams, crab, potatoes, corn and spicy sausage into one gloriously messy, finger-licking feast you won’t shut up about.

I’m obsessed with this mess of shellfish and sausage because it hits every note I want, loud, salty, smoky and a little spicy. I love the way Old Bay seasoning clings to shrimp and crab, and the way lemon brightens the whole pile.

And I hate polite plated meals; this is a Quick Seafood Boil and every Seafood Boil Party I go to proves it. Communal chaos, salt-stained fingers, brass bowls clanking.

I crave clams, lobster chunks, corn, potatoes and sausage piled on newsprint. Messy.

Loud. I adore ripping into it with people.

I want more of this every summer.

Ingredients

• Water or seafood stock: it’s the base that steams everything tender.
• White wine or beer: Plus a little tang and depth.
• Kosher salt: Basically pulls out the seafood’s natural flavor.
• Old Bay: Classic spice mix, salty and nostalgic.
• Paprika: Adds color and a mild smokiness.
• Cayenne pepper: Gives heat; tone it down if needed.
• Granulated garlic or smashed garlic: It’s savory and aromatic, big boost.
• Yellow onions: Sweetness that mellows the spicy broth.
• Bay leaves: Subtle herbal backdrop, you’ll barely notice but it helps.
• Black peppercorns: Little pops of sharp spice throughout.
• Lemons: Bright acidity to cut through richness.
• Unsalted butter: Richness that coats everything, pure comfort.
• Small red potatoes: Hearty, soak up the seasoned broth.
• Fresh corn: Crunchy sweet bites between seafood pieces.
• Smoked sausage: Smoky, meaty contrast to delicate seafood.
• Shrimp: Quick cooking protein, snap and sweetness.
• Live lobsters or tails: Big showpiece, sweet firm meat.
• Clams: Briny little pockets, they open and taste like the sea.
• Crab clusters or legs: Sweet, flaky meat you’ll pick at.
• Fresh parsley: Bright herb finish and a green pop.
• Extra lemon wedges: It’s good to have more acid available.
• Melted butter and hot sauce: Optional for dipping and extra kick.

Ingredient Quantities

• 4 quarts water or low sodium seafood stock
• 1 cup dry white wine or beer (optional)
• 1/2 cup kosher salt
• 1/4 cup Old Bay seasoning
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper (reduce to taste)
• 2 tablespoons granulated garlic or 8 cloves garlic, smashed
• 2 medium yellow onions, quartered
• 3 bay leaves
• 1 tablespoon black peppercorns
• 2 lemons, halved
• 1 stick (1/2 cup) unsalted butter
• 2 pounds small red potatoes
• 4 ears fresh corn, husked and halved
• 1 pound smoked andouille or kielbasa sausage, cut into 1 inch pieces
• 1 1/2 to 2 pounds large shrimp, deveined, shells on or off as you like
• 2 live lobsters, 1 to 1 1/2 pounds each, or 2 pounds lobster tails
• 2 pounds clams, scrubbed
• 1 to 2 pounds crab clusters or legs (dungeness or snow king works)
• 1 bunch fresh parsley, roughly chopped
• Extra lemon wedges for serving
• Optional: melted butter and hot sauce for dipping

How to Make this

1. In a very large pot bring 4 quarts water or low sodium seafood stock and the cup dry white wine or beer to a boil. Add 1/2 cup kosher salt, 1/4 cup Old Bay seasoning, 2 tablespoons paprika, 1 tablespoon cayenne pepper (or less if you are timid), 2 tablespoons granulated garlic or the smashed garlic, the quartered onions, 3 bay leaves, 1 tablespoon black peppercorns and the halved lemons. Let it all boil and marry for 10 minutes so the broth gets serious flavor.

2. Add the stick of butter and the potatoes. Cover and simmer until potatoes are just tender, about 10 to 12 minutes depending on size. Taste the broth and adjust salt or heat now, because this is where the flavor is set.

3. Toss in the corn and the sausage pieces. Simmer another 5 minutes so the corn starts to get tender and the sausage warms through and gives the broth some smoky goodness.

4. Add the clams and crab clusters or legs. Cover and cook until clams open and crab is heated through, about 5 to 7 minutes. Discard any clams that do not open. Keep the pot at a rolling lively simmer but not a violent boil.

5. If using live lobsters, lower them headfirst into the simmering seasoned broth and cover. Cook 7 to 10 minutes for 1 to 1 1/2 pound lobsters. If using lobster tails, add them at this stage and cook about 6 to 8 minutes until opaque. Timing matters so they dont overcook.

6. Add the shrimp last since they cook super fast. Add the 1 1/2 to 2 pounds shrimp and simmer until pink and curled, about 2 to 4 minutes depending on size. As soon as shrimp are done, turn the heat off to avoid rubbery shrimp.

7. Using a slotted spoon or a spider, lift the seafood, sausage, potatoes and corn out into a huge serving platter, a newspaper lined table, or into large sheet pans. Pour some of the cooking broth into a bowl for dipping. Sprinkle the whole pile with the chopped parsley and squeeze the reserved lemons over everything.

8. Serve with extra lemon wedges, melted butter and hot sauce on the side for dipping. Offer crab crackers, small forks and plenty of napkins because this gets messy in the best way.

9. Leftover tip do not toss the broth. Strain it and refrigerate or freeze. It makes an amazing base for chowder, seafood risotto or a next day soup. If you want a richer butter sauce, melt extra butter with some of the strained broth, a splash of lemon and a pinch of cayenne.

Equipment Needed

1. Very large stockpot (at least 8 quarts) with a tight-fitting lid
2. Long-handled stirring spoon (wood or heatproof silicone)
3. Slotted spoon or spider strainer for lifting seafood and veggies
4. Large colander or fine mesh strainer to drain and save the broth
5. Sheet pans or a huge serving platter/newspaper-lined table for dumping the boil
6. Sharp chef knife and a sturdy cutting board for onions, lemons and parsley
7. Tongs (long ones) for lowering and lifting lobsters, crab and sausage
8. Small bowls and a ladle for serving the cooking broth, plus a butter-melting bowl or small saucepan
9. Crab crackers and cocktail forks or seafood picks, plus plenty of napkins or kitchen towels
10. Kitchen shears for trimming shells and a meat thermometer if you want to check lobster/shrimp temp

FAQ

Seafood Boil Recipe Substitutions and Variations

• 1 cup dry white wine or beer:
  • Chicken or seafood stock (keeps the liquid savory if you want non alcoholic)
  • White grape juice plus a splash of vinegar (use 3/4 cup juice + 1 tbsp vinegar for acidity)
  • Apple cider or light beer for a slightly sweeter note
  • Just water with extra lemon juice if you dont want any alcohol or extra flavor
• 1/2 cup kosher salt:
  • 3/8 cup fine sea salt (kosher is flakier so use less by volume)
  • 1/2 cup pickling salt if you have it, it dissolves fast
  • Use 1/4 cup soy sauce plus 1/4 cup water for a salty, umami twist
  • Reduce to 2 to 3 tablespoons if using regular table salt, because it is denser
• 1 pound smoked andouille or kielbasa sausage:
  • Chorizo (fresh or smoked) for smokier, spicier flavor
  • Smoked turkey sausage or chicken sausage for a lighter option
  • Firm tofu, marinated and pan seared, for a vegetarian swap
  • Omit and add extra shrimp or crab if you want all seafood, no meat
• 2 live lobsters or 2 pounds lobster tails:
  • Extra crab legs or clusters (similar sweet seafood taste)
  • Large scallops or extra clams and mussels if lobsters are too pricey
  • King crab or snow crab pieces, same luxury vibe but easier to prep
  • Omit and bump shrimp to 3 to 4 pounds for a shrimp forward boil

Pro Tips

1. Start the broth a little stronger than you think you need. Reduce it gently for a few minutes if it tastes too salty, but you can’t add salt back once it’s in. Trust me, a bold, well seasoned broth is what makes everything sing.

2. Stagger the cooking by size and shell. Potatoes and sausage first, then corn, then clams/crab, lobsters, and shrimp last. Keep the heat at a lively simmer so shells open and meat gets hot without turning rubbery. Overcooking shrimp and lobster is the most common oops.

3. For cleaner clams and crabs, soak them in cold salted water for 20 to 45 minutes before cooking; sand will drop out and your finished plate won’t be gritty. Also scrub crab legs and rinse shellfish well so you’re not chewing grit.

4. Save and supercharge the broth. Strain it, chill and skim the fat, then freeze in portions. Use it for chowder, risotto, or make a quick butter sauce by melting butter with some strained broth, a squeeze of lemon and a pinch of cayenne. It turns leftovers into something way better.