Seafood Boil Old Bay Feast

Nothing says celebration like a vibrant seafood boil bursting with fresh flavors and spicy Old Bay seasoning. This Seafood Boil Old Bay Feast is a joyous mix of lobster, clams, shrimp, and smoked sausage coming together perfectly in one pot for a bold coastal experience. From the first aromatic boil to the buttery splash of seasoned broth, it’s a hands-on meal that brings friends and family together.

Whether you’re treating yourself to the flavors of the shore or planning a festive gathering, this dish promises tender seafood infused with zesty lemon and savory garlic notes. Easy to prepare yet impressive on the plate, it’s the ultimate feast that balances robust seasoning and hearty ingredients.

Ingredients

• Lemons: Three fresh lemons, two quartered to infuse the boil with bright citrus and one sliced into wedges for fresh garnish.
• Garlic cloves: Eight smashed cloves release a deep, aromatic flavor into the broth enhancing the seafood essence.
• Onion: One peeled and cut into six pieces contributes subtle sweetness and depth to the boiling liquid.
• Yukon Gold potatoes: One pound, halved small potatoes add a hearty, creamy texture that complements the seafood.
• Corn on the cob: Four ears cut into 8–10 cm pieces bring natural sweetness and vibrant color to the meal.
• Fresh parsley: Two tablespoons chopped, used as a fresh herb garnish delivering a mild peppery brightness.
• Lobster tails: Three succulent lobster tails provide a rich, tender seafood highlight for the feast.
• Fresh clams: One pound, scrubbed to ensure no grit, bringing a briny ocean flavor and chewy texture.
• Pre-cooked crab legs: One pound, convenient for easy addition that contributes sweet crab meat without extra cooking.
• Raw shrimp: One pound, peeled and deveined with tails on for perfect bite-sized seafood richness.
• Smoked sausage: One pound, ideally kielbasa or andouille, sliced into 2.5 cm pieces offering smoky, hearty savoriness.
• Old Bay seasoning: 120 ml plus extra for garnish, the signature blend delivering bold, spicy, and citrusy notes.
• Butter: Three tablespoons melted with broth to coat ingredients in luscious, rich flavor.

Instructions

Infuse the Boiling Broth

Start by cutting two lemons into quarters and squeezing their juice into a large pot with the peels, along with smashed garlic and onion. This mixture creates a fragrant base that permeates the entire boil with bright, savory aromas. Add the Old Bay seasoning now to fully infuse its iconic blend of spices into the water as it heats.

Cook Potatoes to Tenderness

Bring the pot filled with 3.5 to 4 liters of water to a vigorous boil. Add the halved Yukon Gold potatoes and let them cook for 8 minutes until tender. Potatoes absorb the seasoned broth, making them delightfully flavorful while providing a sturdy component to balance the seafood.

Boil the Lobster Tails

Carefully add the lobster tails to the boiling broth and cook for 5 minutes. This timing gently cooks the lobster to tender, juicy perfection without overcooking. The lobster shells will release additional flavor enhancing the pot’s richness.

Add Clams, Crab Legs, and Corn

Next, incorporate the fresh clams, pre-cooked crab legs, and cut corn pieces. Boil for another 5 minutes until the clams begin to open, indicating they are perfectly cooked. The corn sweetens the broth, and the crab warms through while staying tender.

Finish with Shrimp and Smoked Sausage

Stir in the raw shrimp and sliced smoked sausage, boiling for 2–3 minutes. This short cooking time allows the shrimp to turn pink and succulent, and warms the sausage throughout, merging all flavors for a balanced, hearty boil.

Drain and Prepare Butter Broth

Drain the entire seafood mixture carefully, reserving 240 ml of the flavorful broth. Melt butter and whisk it into the reserved broth to create a rich finishing sauce. This buttered broth ties all the ingredients together with a silky coating.

Serve and Garnish

Pour the warm, buttery broth evenly over the seafood boil mixture. Garnish with fresh parsley and lemon wedges, and sprinkle additional Old Bay seasoning as desired. Serve immediately for a hot, colorful, and aromatic feast everyone will love.

Storage Tips

Store leftovers in an airtight container refrigerated for up to 2 days. Reheat gently to avoid overcooking seafood, or enjoy cold seafood salad style.

Serving Suggestions

Serve your seafood boil with lemon wedges, extra Old Bay seasoning, and a side of buttered crusty bread or a crisp green salad for balance. A cold beer or crisp white wine pairs beautifully with this bold, savory feast.

FAQs

Can I use frozen seafood for this boil?

Yes, but thaw seafood completely and pat dry before cooking to avoid excess moisture diluting the broth flavors.

How spicy is Old Bay seasoning?

Old Bay offers mild to moderate heat with a balanced mix of herbs and spices; add cayenne if you want more spice.

Can I prepare this boil ahead of time?

It’s best served fresh, but you can prep ingredients in advance and boil right before serving for optimal flavor and texture.

What sides go best with a seafood boil?

Classic sides include crusty bread, coleslaw, corn on the cob, and a simple green salad to lighten the meal.

Is this seafood boil gluten-free?

This dish is naturally gluten-free if you choose gluten-free sausage and check seasoning labels accordingly.

Seafood Boil Old Bay Feast

A bold and hearty seafood boil combining lobster, clams, shrimp, and smoked sausage with Old Bay seasoning for a juicy and flavorful coastal meal perfect for sharing.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner, seafood

Cuisine American

Servings 4 people

Calories 540 kcal

Equipment

• 1 large pot for boiling seafood and vegetables

Ingredients

  

• 3 lemons 2 quartered, 1 cut into wedges for garnish
• 8 cloves garlic smashed
• 1 onion peeled and cut into 6 pieces
• 1 lb small Yukon gold potatoes halved
• 4 ears corn on the cob cut into 3 to 4 inch pieces
• 2 tablespoons chopped fresh parsley
• 3 lobster tails
• 1 lb fresh clams scrubbed
• 1 lb pre-cooked crab legs
• 1 lb raw shrimp peeled and deveined with tails on
• 1 lb smoked sausage sliced into 1 inch pieces
• 120 ml Old Bay seasoning plus extra for garnish
• 3 tablespoons butter

Instructions

 

• Cut two lemons into quarters and slice the remaining lemon into wedges for garnish.
• Fill a large pot with 3.5 to 4 quarts of water, add quartered lemons, Old Bay seasoning, smashed garlic, and onion, then bring to a vigorous boil.
• Add halved potatoes to the boiling water and cook for 8 minutes.
• Add lobster tails and boil for 5 minutes more.
• Add clams, crab legs, and corn pieces, boiling for another 5 minutes until clams open.
• Stir in shrimp and smoked sausage, boil for 2 to 3 minutes until shrimp turn pink and are cooked through.
• Drain seafood, sausage, potatoes, and vegetables, reserving 1 cup of broth.
• Melt butter and whisk it into the reserved broth, then pour the buttered broth evenly over the seafood mixture.
• Garnish with chopped parsley, lemon wedges, and sprinkle extra Old Bay seasoning as desired before serving hot.

Notes

• Add cayenne pepper for extra spice.
• Use fresh seafood for best flavor.
• Serve with crusty bread to soak up broth.