Skip to content

Boiled Seafood Recipe

    Boiled Seafood Recipe

    There are fresh shrimp, lobster, clams, crab, potatoes, corn, and sausage in this seafood boil. An stunning, all-in-one dish, great for entertaining a large group.

    Never fail to wow your guests with a dish with fresh seafood, like these bacon-wrapped scallops, garlic-buttered shrimp, or this wonderful seafood boil.
    I often resort to preparing a pot of a mixed seafood boil when I’m in the mood to eat some tasty, fresh shellfish. It’s a fantastic choice since it’s easy to prepare (everything goes into one pot), tasty, and entertaining to consume. By mixing them with cheaper components like maize and potatoes, you can produce more of the more costly delicacies like lobster and crab.

    In what way do you boil seafood?

    You’ll need shrimp, lobster, crab, clams, taters, corn, and sausage to make this dish. Everything is cooked in a seasoned broth before being tossed with some butter. When finished, garnish with parsley and serve with lemon wedges.

    Instructions for boiling Fish and Shellfish

    • Whenever possible, use the largest shrimp you can locate in this recipe. For this recipe, I use jumbo shrimp in quantities of 16-20.
    • While I used tails from Maine lobsters and legs from Dungeness crabs, you could easily substitute your own crustacean.
    • You may use white, yellow, or bi-color corn, but fresh corn on the cob is the finest option for this dish.
    • For this recipe, I like to use little Yukon gold potatoes, although red potatoes work just as well.
    • Either kielbasa or Andouille sausage would be suitable. Andouille sausage, which may have a noticeable amount of heat, is the one I suggest if you share this taste.
    • The shellfish called for in the recipe is only a suggestion; feel free to substitute your favourite seafood, whether it be mussels, scallops, or even pieces of tough fish like swordfish.
    • It’s important to remove any unopened clams from the boil before serving.
    • Seafood is very perishable and is at its finest when served shortly after being prepared.
    • Cook using either raw or cooked shrimp, with or without the shell. Personally, I find it more convenient to consume shrimp that has been peeled.

    When boiling fish, how long should it be?

    There is a wide range of cooking times for the seafood in this dish; thus, you should start by boiling the things that take the longest to cook and then add the rest.

    • Cooking time for a lobster: 8-12 minutes
    • 5-10 minutes for clams
    • Pre-cooked crab may be eaten in 6-8 minutes
    • Raw crab takes 20 minutes.

    What to serve with Fishfood Boil

    When hosting guests, a mixed boil can never go wrong. The soft seafood is delicious with the savoury sausage, sweet corn, and velvety potatoes. In other words, everyone will want more!


    • Use of 3 lemons divvied up
    • Approximately 1/2 cup Old Bay seasoning, plus extra for garnish
    • 8 cloves of garlic, minced; 1 onion, peeled and divided into 6 pieces.
    • 1 pound of tiny, peeled, and halved Yukon gold potatoes
    • Cut four ears of corn from the cob into 3- to 4-inch chunks.
    • Three tails of lobster, one pound of cleaned clams
    • A pound of crab legs, prepared and ready to eat
    • 1 pound of smoked sausage (kielbasa or andouille are recommended) sliced into 1-inch chunks
    • One pound of shrimp, deveined and skinned (leave tails on)
    • Butter, 3 Tablespoons
    • 1 teaspoon of dried minced oregano


    1. Make quartered halves out of two of the lemons. The remaining lemon should be cut into wedges and set aside for decoration.
    2. Put 14-16 cups of water into a big saucepan. Add the Old Bay seasoning, the garlic, and the onion to the water, along with the two quartered lemons. Get the water boiling.
    3. Put the potatoes in the pan and give them 8 minutes of cooking time.
    4. After 5 minutes, throw in the lobster tails.
    5. For the next 5 minutes, toss in the clams, crab, and corn.
    6. Two to three minutes into cooking, toss in the shrimp and sausage.
    7. Toss the seafood mixture into a colander and rinse under cold water.
    8. Whisk the melted butter into the broth you set aside. Cover the fish with the broth.
    9. Serve with lemon wedges and chopped fresh parsley for garnish. Add more Old Bay seasoning if desired, and serve right away.


    Nutrition Facts: 479kcal | 36g carbs | 45g protein | 19g fat | 11g saturated fat | 450mg cholesterol | 1892mg sodium | 923mg potassium | 5g fibre | 7g sugar | 450 IU vitamin a | 48.4mg vitamin c | 316mg calcium | 7.3mg iron

    HomePagela sier rarestaurant nm
    Mexican FoodClick here