Description
A hearty and flavorful seafood boil featuring king crab legs, jumbo shrimp, lobster tails, andouille sausage, baby red potatoes, and corn, all simmered in a rich, seasoned broth and finished with a buttery parsley sauce and fresh lemon. Perfect for a festive gathering or special occasion.
Ingredients
Scale
Seafood
- 6 king crab legs (about 2 pounds), thawed if frozen
- 2 pounds unpeeled raw jumbo shrimp, thawed if frozen
- 3 (8-ounce) lobster tails, thawed if frozen
Vegetables & Others
- 1 medium yellow onion, quartered
- 2 heads garlic, halved crosswise
- 1 pound baby red potatoes (6 to 8), halved
- 3 ears corn, cut crosswise into 3-inch pieces
- 8 ounces mushrooms (optional)
- 1/4 cup finely chopped fresh parsley (from 8 to 10 sprigs)
- 2 medium lemons, halved crosswise
Meat & Sausage
- 14 ounces andouille sausage, sliced crosswise into 2-inch pieces
Oils, Spices & Sauces
- 3 tablespoons olive oil or neutral cooking oil
- 4 quarts water
- 1/2 cup plus 1 tablespoon Cajun or Old Bay seasoning, divided
- 4 tablespoons (1/2 stick) salted butter
- Tabasco sauce, for serving (optional)
Instructions
- Thaw and Prep Seafood: Thaw the king crab legs, jumbo shrimp, and lobster tails in the refrigerator if frozen, about 36 hours. Rinse them under cold water and drain well. Cut the lobster tails in half lengthwise, cutting through the shell for better cooking and flavor absorption.
- Sauté Aromatics and Sausage: Heat the olive oil in a 7-quart or larger pot over medium heat until shimmering. Add the quartered onion, halved garlic heads (cut-side down), and sliced andouille sausage. Sauté until the onions are softened and the garlic turns golden-brown, about 3 minutes, releasing savory flavors into the oil.
- Boil Broth: Add 4 quarts of water to the pot, increase the heat to high, and cover. Bring the mixture to a boil, which should take 10 to 15 minutes, creating a rich base for the boil.
- Cook Potatoes, Corn, and Mushrooms: Add the halved baby red potatoes, corn pieces, and 1/2 cup of Cajun or Old Bay seasoning to the boiling broth. Stir to combine, cover, and allow the water to return to a boil. Uncover and add mushrooms if using. Simmer gently, adjusting the heat, until the potatoes are tender when pierced, approximately 10 to 12 minutes.
- Add Seafood and Rest: Stir in the crab legs, lobster, and shrimp. Turn off the heat, cover the pot, and let sit for 3 minutes, allowing the seafood to cook gently in the residual heat without becoming tough.
- Drain and Serve: Uncover the pot and reserve 2 cups of the cooking liquid. Drain the seafood and vegetables, then transfer everything to baking sheets or spread onto newspaper-lined table for a casual, communal presentation.
- Make Butter Sauce: In the reserved cooking liquid, melt the salted butter and stir in the finely chopped parsley. Mix well to create a flavorful sauce.
- Final Assembly and Serving: Pour half of the butter sauce over the seafood and vegetables. Squeeze fresh lemon halves over everything and sprinkle with the remaining tablespoon of Cajun or Old Bay seasoning. Serve immediately with the remaining sauce for dipping and Tabasco sauce if desired to add heat.
Notes
- This seafood boil is a crowd-pleasing dish that combines rich seafood flavors with spicy sausage and fresh vegetables, perfect for parties and family gatherings.
- Adjust the amount of Cajun or Old Bay seasoning to suit your preferred spice level.
- Using fresh lemons and parsley brightens the dish and balances the richness of the butter and seafood.
- For easier cleanup, spreading the boil on newspaper adds to the casual, fun dining experience.
- Optional mushrooms add an earthy flavor and texture but can be omitted based on preference.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 850
- Sugar: 6.7 g
- Sodium: 2620.7 mg
- Fat: 37.8 g
- Saturated Fat: 12.8 g
- Unsaturated Fat: 25.0 g
- Trans Fat: 0 g
- Carbohydrates: 38.7 g
- Fiber: 5.0 g
- Protein: 91.3 g
- Cholesterol: 310 mg
