Description
Experience a flavorful and hearty seafood boil featuring lobster tails, clams, crab legs, shrimp, and smoked sausage, all infused with zesty Old Bay seasoning. This classic Old Bay Feast combines tender potatoes, sweet corn, and a buttery, seasoned broth for a festive, communal dining experience perfect for seafood lovers.
Ingredients
Scale
Citrus and Aromatics
- 3 lemons (2 quartered, 1 cut into wedges for garnish)
- 8 cloves garlic, smashed
- 1 onion, peeled and cut into 6 pieces
Seafood and Meat
- 3 lobster tails
- 1 pound (450 g) fresh clams, scrubbed
- 1 pound (450 g) pre-cooked crab legs
- 1 pound (450 g) raw shrimp, peeled and deveined with tails on
- 1 pound (450 g) smoked sausage (preferably kielbasa or andouille), sliced into 2.5 cm pieces
Vegetables
- 1 pound (450 g) small Yukon gold potatoes, halved
- 4 ears corn on the cob, cut into 8–10 cm pieces
Seasonings and Garnish
- 120 ml Old Bay seasoning, plus extra for garnish
- 3 tablespoons (45 g) butter
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Lemons: Cut two lemons into quarters for the boil and slice the remaining lemon into wedges to use later as garnish.
- Start Broth: Fill a large pot with 3.5 to 4 liters of water. Add the quartered lemons, Old Bay seasoning, smashed garlic, and onion pieces. Bring the mixture to a vigorous boil to infuse flavors.
- Cook Potatoes: Add the halved Yukon gold potatoes to the boiling broth. Let them cook for 8 minutes until they start to become tender.
- Add Lobster Tails: Submerge the lobster tails in the pot and continue boiling for an additional 5 minutes to cook through.
- Add Clams, Crab Legs, and Corn: Introduce the fresh clams, pre-cooked crab legs, and corn pieces. Boil for 5 more minutes or until the clams open, indicating they are cooked.
- Finish with Shrimp and Sausage: Stir in the raw shrimp and sliced smoked sausage. Boil for 2 to 3 minutes until the shrimp turn pink and are fully cooked.
- Drain and Reserve Broth: Remove all seafood, sausage, potatoes, and corn from the pot using a large strainer, reserving 240 ml of the flavorful cooking broth.
- Make Buttered Broth: Melt the butter and whisk it into the reserved broth thoroughly. Pour this buttery broth evenly over the drained seafood and vegetables to add richness and seasoning.
- Garnish and Serve: Sprinkle chopped fresh parsley and arrange lemon wedges on top. Add extra Old Bay seasoning if desired. Serve immediately while hot for an authentic seafood boil feast.
Notes
- Ensure clams are scrubbed and clean before cooking to avoid grit.
- Pre-cooked crab legs only need to be heated through; avoid overcooking to maintain tenderness.
- Reserve some broth to make a flavorful butter sauce instead of using plain melted butter.
- Use fresh seafood for best results, but frozen can be used if thawed properly.
- Serve with crusty bread or dipping sauces like cocktail or garlic butter for added enjoyment.
