Garlic Butter Seafood Boil
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Garlic Butter Seafood Boil
Description
This seafood boil combines diverse shellfish—snow crab clusters, split raw lobster tails, and deveined shrimp—with sliced andouille sausage, tender baby potatoes, and corn on the cob. These ingredients cook together in a flavorful and aromatic broth composed of orange juice, lager beer, garlic heads, onions, red pepper flakes, Old Bay seasoning, and garlic powder. The broth infuses a citrusy, spicy, and savory profile into each component during boiling.
Once cooked, the seafood and vegetables are drained and presented over a lined serving area, then generously coated with a melted garlic butter sauce flavored with grated garlic, smoked paprika, lemon zest, brown sugar, and hot sauce. The complementary crab butter dipping sauce is a rich, hot-garlic, lemon-cream accompaniment made with shallots, fresh thyme, white wine, and chicken broth, seasoned to taste with salt and pepper.
The dish showcases layered flavors—spicy, tangy, buttery, and savory—combined with the varied textures of the sweet seafood, smoky sausage, tender potatoes, and crisp corn. This communal-style feast suits gatherings and celebratory meals.
Leftovers should be stored in airtight containers or sealed bags and kept in the refrigerator for up to two days. Reheat gently by steaming to preserve moisture and texture. Ensure that frozen seafood is fully thawed before cooking to achieve even doneness.
Ingredients
Seafood Boil
- 8 snow crab legs rinsed and scrubbed, clusters
- 4 lobster tails raw and split in half
- 1.5 pounds white shrimp 13/15 size, deveined
- 1 pound andouille sausage sliced into 2 inch pieces
- 2 pounds baby potato rinsed and scrubbed
- 4 corn cut in half, ears
Cooking Liquid
- 2 qt orange juice
- 2 lager beer optional, light, in bottles
- 2 garlic cut in half horizontally, heads
- 1 yellow onion quartered, large
- 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 garlic grated
- 1 tsp smoked paprika
- lemon juice and zest
- 2 tbsp Old Bay seasoning
- 1 tsp brown sugar
- 1/2 cup chicken stock
- 2 tsp hot sauce
- 1/4 cup parsley finely chopped, fresh
Crab Butter Dipping Sauce
- 9 tbsp butter cold and cut into nine equal pieces, unsalted
- 1/4 cup white wine
- 1/2 shallot grated
- 2-3 garlic grated, cloves
- 2 thyme sprigs, fresh
- lemon zest of 1
- 1/4 cup chicken broth
- 3 tbsp lemon juice
- 1/2 cup heavy cream
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
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
- Store leftovers in airtight containers or gallon-sized zip-top bags in the refrigerator for up to 2 days.
- Reheat by steaming the seafood over medium-high heat for about 10 minutes until warmed through.
- Ensure shrimp and lobster tails are completely thawed before cooking to allow even cooking and optimal texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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