Seafood Boil

“After I graduated with my Ph.D., my parents and I went on a celebratory trip to Seattle. While we were there we ate at The Crab Pot. Since then, I’ve always wanted to do a seafood boil, so that’s how I celebrated 4th of July 2023!” – April Ferre

Seafood Boil

Course: Main Courses – Fish & Seafood
Cuisine: Cajun


For the Butter Sauce:

  • 1 Cup Butter
  • 2 Tablespoons Old Bay Seasoning
  • 4 Large Cloves Garlic Grated
  • Juice of 2 Lemons
  • 2 Tablespoons Fresh Parsley Chopped

For the Seafood Boil:

  • 4 Quarts Water
  • 24 Ounces Beer
  • 1/2 Cup Old Bay Seasoning
  • 2 Large Lemons Quartered
  • 1 Large Onion Cut in 6 Wedges
  • 8 Large Cloves Garlic Smashed
  • 5 Bay Leaves
  • 1 Pound Red Potatoes Halved or Quartered, Depending on Size
  • 4 Ears Corn on the Cob Cut into 4 Pieces Each
  • 2 Pounds Snow Crab, Clams and/or Mussels Pre-Cooked
  • 1 Pound Smoked Sausage Andouille (Spicy) or Kielbasa (Less Spicy)
  • 4 to 6 3-Ounce Lobster Tails One for Each Person
  • 1 Pound Jumbo Shrimp (21-25 Count) Peeled, Deveined & Tails On
  • Extra Lemons Quartered, For Garnish


Make the Butter Sauce:

  • Melt butter In a glass 2 1/2 cup measuring cup. Add Old Bay seasoning, garlic, lemon juice and parsley.
  • Pour 1/2 cup sauce into a small bowl and set aside to make the dipping sauce.

Make the Boil:

  • In a large (approximately 20-quart) stock pot, combine water, beer, Old Bay seasoning, lemons, onion, garlic and bay leaves. Bring to a boil.
  • Add red potatoes and cook for 8 minutes.
  • Add corn and bring back to a boil. Add crab, clams and mussels and cook for 5 minutes.
  • Add sausage and cook 2 minutes.
  • Add lobster and cook 1 minute, then add shrimp and cook 2 more minutes.
  • Reserve 1/4 cup of the broth and then drain.

Make the Dipping Sauce:

  • Combine reserved butter sauce and broth and mix well to combine.

To Serve:

  • Pour remaining butter sauce over the seafood boil and toss to combine. Then spread on a large sheet pan.
  • Serve immediately with dipping sauce and extra lemon wedges. Makes 4 to 6 servings.


This recipe is very flexible. You can add more or less seafood as desired. But if you are going to serve this with lobster, get one tail for each person, because it is only fair! If your lobster tails are larger than 3-ounces, cook them 1 minute more for each additional ounce.

2023 Recipe – April Ferre