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Classic Seafood Boil With Lemon-Butter
Ingredients
2 lemons, quartered
Lemon
2 bay leaves
Bay Leaves
3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt
Salt
2 Tbsp. whole black peppercorns
Black Peppercorns
½–¾ cup crab and shrimp boil seasoning
Seasoning
4 lb. small new potatoes
Potatoes
2 lb. smoked pork sausage
Sausage
2 sweet or yellow onions, peeled, quartered
Onions
8 ears of corn, shucked, cut in half
Corn
4 lb. large shell-on shrimp (31–35 count), deveined
Shrimp
¼ cup unsalted butter
Butter
2 Tbsp. fresh lemon juice (optional)
Lemon Juice
Louisiana-style hot sauce (to taste, optional)
Hot Sauce
Classic Cocktail Sauce, crab and shrimp boil seasoning (to taste), and lemon wedges (for serving)
Cocktail Sauce
Instructions
STEP 1
Fill a large stockpot with 6 quarts water (if using 2 pots, divide ingredients and water between them). Add 2 lemons, quartered, 2 bay leaves, 3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt, 2 Tbsp. whole black peppercorns, and ½ cup crab and shrimp boil seasoning, cover, and bring to a boil. Add 4 lb. small new potatoes and cook for 7 minutes.
STEP 2
Add 2 lb. smoked pork sausage and 2 sweet or yellow onions, return to a boil, and cook for 5 minutes. Then add 8 ears of corn and cook until tender, about 5 minutes more.
STEP 3
Add 4 lb. large shell-on shrimp and cook, stirring gently, until shrimp turn pink, about 3 minutes. Drain through a colander.
STEP 4
If making the lemon-butter sauce, melt ¼ cup unsalted butter in a small saucepan. Stir in 2 Tbsp. fresh lemon juice and Louisiana hot sauce (if using). Taste and add more juice if needed.
STEP 5
Serve the boil on a newspaper-lined table or large platters. Serve with Classic Cocktail Sauce, lemon-butter sauce, and lemon wedges.
Nutrition Facts
(per serving)
Calories:
500 calories (estimated per serving)
Servings:
10–12 servings
Carbohydrates:
70 g
Fat:
20 g
Fiber:
12 g
Protein:
80 g
Sugar:
10 g
Meal Effort
Preparation:
25 minutes
Cook:
20 minutes
Total:
45 minutes