Seafood Boil Simple Enough for Weeknights | Recipe Drop | Food52

shrimp

🥗Healthier: wild-caught shrimp

💰Cheaper: frozen shrimp

Wild-caught shrimp may have a better nutritional profile, while frozen shrimp can be more budget-friendly.

crab

🥗Healthier: imitation crab

💰Cheaper: canned crab

Imitation crab is lower in cost, while canned crab can be a more economical choice.

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

Fill a large pot halfway with water and bring it to a boil.

Add Old Bay seasoning, rosemary, thyme, a split onion, a whole head of garlic, bay leaves, a pinch of salt, and a split lemon to the boiling water.

Let the mixture simmer for about 5 minutes to infuse the flavors.

Prepare the seafood: rinse the clams and discard any that are cracked or open.

Using kitchen shears, split the lobster tails down the shell.

For the shrimp, use a toothpick to remove the vein while keeping the shell on.

After 5 minutes, add the keilbasa and let it cook for 5 minutes.

Next, add the baby potatoes and corn, cut into manageable pieces, and stir.

Cover and cook for another 5 minutes.

Add the lobster tails and clams, nestling them into the pot.

Cover and cook for another 5 minutes, then add the shrimp, ensuring everything is submerged.

Turn off the heat and let the residual heat finish cooking the shrimp and lobster without lifting the lid.

Remove the seafood from the pot, ensuring all clams are opened and discarding any that didn't open.

Split the lobster tails for serving and prepare lemon wedges for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens