Garlic Butter Seafood Boil

Name: Garlic Butter Seafood Boil
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 8 clusters snow crab legs; 4 lobster tails; 1.5 pounds 13/15 size white shrimp, deveined; 1 pound andouille sausage; 2 pounds baby potatoes; 4 ears of corn; 2 qt orange juice; 2 bottles light lager beer; 2 heads of garlic; 1 large yellow onion; 1 tbsp red pepper flakes; 1/2 cup Old Bay seasoning; 3 tbsp garlic powder; 2 sticks; 1 tbsp grated garlic; 1 tsp smoked paprika; juice and zest of a lemon; 2 tbsp Old Bay seasoning; 1 tsp brown sugar; 1/2 cup chicken stock; 2 tsp hot sauce; 1/4 cup fresh parsley; 9 tbsp unsalted butter; 1/4 cup white wine; 1/2 shallot; 2-3 garlic cloves; 2 sprigs fresh thyme; Zest of 1 lemon; 1/4 cup chicken broth; 3 tbsp lemon juice

User Reviews

4.8

180 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
214 kcal
Course
Main Course
Cuisine
American

Garlic Butter Seafood Boil

Marcus Rose

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My family-favorite garlic butter seafood boil is calling your name! Juicy jumbo shrimp, tender potatoes, sweet corn, buttery lobster tails, succulent snow crab legs...and two delicious garlic butter sauces that are to die for. It's our favorite dish to celebrate with!

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Ingredients

Servings

Seafood Boil

8 clusters snow crab legs rinsed and scrubbed
4 lobster tails raw and split in half
1.5 pounds 13/15 size white shrimp, deveined
1 pound andouille sausage sliced into 2 inch pieces
2 pounds baby potatoes rinsed and scrubbed
4 ears of corn cut in half

Cooking Liquid

2 qt orange juice
2 bottles light lager beer optional
2 heads of garlic cut in half horizontally
1 large yellow onion quartered
1 tbsp red pepper flakes
1/2 cup Old Bay seasoning
3 tbsp garlic powder

Garlic Butter Seafood Boil Sauce

2 sticks 16 tbsp butter, melted
1 tbsp grated garlic
1 tsp smoked paprika
juice and zest of a lemon
2 tbsp Old Bay seasoning
1 tsp brown sugar
1/2 cup chicken stock
2 tsp hot sauce
1/4 cup fresh parsley finely chopped

Crab Butter Dipping Sauce

9 tbsp unsalted butter cold and cut into nine equal pieces
1/4 cup white wine
1/2 shallot grated
2-3 garlic cloves grated
2 sprigs fresh thyme
Zest of 1 lemon
1/4 cup chicken broth
3 tbsp lemon juice
1/2 cup heavy cream
Kosher salt and freshly cracked black pepper to taste

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Instructions

In a large stock pot, at least 20 quarts, add all the ingredients for the cooking liquid and enough water to fill the pot half way up.
Bring the pot to a boil over high heat, then add the baby potatoes and corn. Let them cook for 10 minutes.
Now begin adding the sausage and crab legs, cook for 10 minutes.
Add the lobster, let it cook for 3 minutes, then add the shrimp and cook for another three minutes until the shrimp are pink and opaque.
Drain the cooking liquid from the pot, pour the seafood boil over a serving tray or table lined with many layers of newspaper, and pour the seafood boil sauce over all the shellfish and vegetables.
Serve with the crab butter dipping sauce in a small bowl.
To Make the Garlic Butter Seafood Boil Sauce
While the seafood is boiling, melt the two sticks of butter with the garlic paste, brown sugar, Old Bay, smoked paprika, and lemon zest. Let cook for three minutes over medium heat, stirring occasionally so the garlic doesn't burn.
Whisk in the chicken stock and hot sauce and bring to a boil over medium-high heat. Then reduce the heat, and simmer for 10 minutes.
Take the pan off the heat, stir in the lemon juice and parsley, then set aside until the seafood boil is done cooking.
Make the Garlic Butter Dipping Sauce
In a medium sized saucepan, melt one tablespoon of butter over medium heat with the wine, grated shallots, grated garlic, fresh thyme, and lemon zest. Sauté for 1 to 2 minutes, it should be very fragrant.
Whisk in the chicken broth and lemon juice, let the mixture reduce down until there's about 3 tablespoons of liquid remaining.
Add the cream and turn the heat up to medium-high. Bring to a boil, then turn the heat down to low.
Whisking constantly, add the rest of the cold butter ONE tablespoon at a time, whisking until each one is incorporated completely before adding the next one.
Continue adding in all the butter, by the time the last tablespoon is done the sauce should be creamy and coat the back of a spoon.
Let sit at low heat, stirring occasionally, until ready to serve with the seafood boil.

Notes

If you have leftovers, you can save them in the fridge in an airtight container or gallon sized zip top bags for up to 2 days.
When you're ready to reheat, put the seafood into a large steamer pot or stock pot with a little water at the bottom. Steam over medium-high heat for 10 minutes, until the leftover seafood boil is warmed through.
Make sure your shrimp and lobster tails are thawed, if frozen.

Nutrition Information

Show Details

Serving 1g Calories 214kcal (11%) Carbohydrates 22g (7%) Protein 29g (58%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 22mg (7%) Sodium 466mg (19%) Fiber 6g (24%) Sugar 19g (38%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 214 kcal

% Daily Value*

Serving	1g
Calories	214kcal	11%
Carbohydrates	22g	7%
Protein	29g	58%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	6g	35%
Cholesterol	22mg	7%
Sodium	466mg	19%
Fiber	6g	24%
Sugar	19g	38%