Seafood Boil with Butter Sauce
Seafood Boil with Butter Sauce
Ingredients
For the Boil
- 1 kg baby potatoes
- 4 corn cobs, cut into halves or thirds
- 500 g smoked sausage, sliced
- 500 g prawns
- 500 g mussels or clams
- 2-4 lobster tails
- 1 cluster King Crab Claws
- 4 tablespoons Old Bay seasoning
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Lemon Pepper Seasoning
- 2 lemon, fresh, halved
- 4 cloves garlic, diced
- 2-3 bay leaves
- 1/2 white onion, sliced, as needed
For the Butter Sauce
- 250 g butter, garlic or plain
- 1 tablespoon garlic, fresh minced
- 1/3 cup brown sugar
- 3 tablespoons Old Bay seasoning
- 1 tablespoon Cajun Seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons Lemon Pepper Seasoning
- 1 cup seafood broth, from the pot
Instructions
- 1
Fill a large pot with water and place it on the stove over high heat to bring to a rolling boil.
⏱️ 5 min
- 2
Once the water is boiling, add the bay leaves, 4 tablespoons of Old Bay seasoning, 2 tablespoons of Cajun Seasoning, and 2 tablespoons of Lemon Pepper Seasoning to the pot.
⏱️ 1 min
- 3
Add the sliced white onion, halved fresh lemons, and diced garlic cloves to the pot.
⏱️ 1 min
- 4
Carefully add the baby potatoes and corn cobs to the boiling water. Stir the contents of the pot with a wooden spoon and allow it to return to a boil. Cook for about 10-15 minutes, or until the potatoes are tender-crisp.
⏱️ 15 min
- 5
While the potatoes and corn are cooking, prepare the dry butter sauce seasoning mix. In a separate bowl, combine the brown sugar, 3 tablespoons of Old Bay seasoning, 1 tablespoon of Cajun Seasoning, onion powder, paprika, and 2 tablespoons of Lemon Pepper Seasoning. Mix these dry ingredients thoroughly with a spoon.
⏱️ 3 min
- 6
Once the potatoes are tender-crisp, add the mussels or clams, prawns, lobster tails, and King Crab Claws to the pot. Cook for 3-5 minutes, or until the seafood is just cooked through (prawns turn pink, mussels/clams open, lobster tails are opaque).
⏱️ 5 min
- 7
While the seafood is cooking, prepare the butter sauce. In a separate pan, melt the butter over medium heat.
⏱️ 2 min
- 8
Add the fresh minced garlic to the melted butter and stir for about 30 seconds until fragrant.
⏱️ 1 min
- 9
Pour the previously mixed dry seasoning blend into the pan with the melted butter and garlic. Stir with a wooden spatula until well combined and fragrant.
⏱️ 2 min
- 10
Carefully scoop 1 cup of seafood broth from the main pot and add it to the butter sauce in the pan. Stir continuously until the sauce is smooth and fully incorporated.
⏱️ 2 min
- 11
Once the seafood, potatoes, and corn are cooked, carefully drain them from the pot. Arrange them on a large serving tray along with the sliced smoked sausage.
⏱️ 2 min
- 12
Pour the prepared butter sauce evenly over all the ingredients on the tray. Serve immediately and enjoy your seafood boil!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Boil with Butter Sauce
For the Boil
- 1 kg baby potatoes
- 4 corn cobs, cut into halves or thirds
- 500 g smoked sausage, sliced
- 500 g prawns
- 500 g mussels or clams
- 2-4 lobster tails
- 1 cluster King Crab Claws
- 4 tablespoons Old Bay seasoning
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Lemon Pepper Seasoning
- 2 lemon, fresh, halved
- 4 cloves garlic, diced
- 2-3 bay leaves
- 1/2 white onion, sliced, as needed
For the Butter Sauce
- 250 g butter, garlic or plain
- 1 tablespoon garlic, fresh minced
- 1/3 cup brown sugar
- 3 tablespoons Old Bay seasoning
- 1 tablespoon Cajun Seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons Lemon Pepper Seasoning
- 1 cup seafood broth, from the pot
Instructions
- 1
Fill a large pot with water and place it on the stove over high heat to bring to a rolling boil.
⏱️ 5 min - 2
Once the water is boiling, add the bay leaves, 4 tablespoons of Old Bay seasoning, 2 tablespoons of Cajun Seasoning, and 2 tablespoons of Lemon Pepper Seasoning to the pot.
⏱️ 1 min - 3
Add the sliced white onion, halved fresh lemons, and diced garlic cloves to the pot.
⏱️ 1 min - 4
Carefully add the baby potatoes and corn cobs to the boiling water. Stir the contents of the pot with a wooden spoon and allow it to return to a boil. Cook for about 10-15 minutes, or until the potatoes are tender-crisp.
⏱️ 15 min - 5
While the potatoes and corn are cooking, prepare the dry butter sauce seasoning mix. In a separate bowl, combine the brown sugar, 3 tablespoons of Old Bay seasoning, 1 tablespoon of Cajun Seasoning, onion powder, paprika, and 2 tablespoons of Lemon Pepper Seasoning. Mix these dry ingredients thoroughly with a spoon.
⏱️ 3 min - 6
Once the potatoes are tender-crisp, add the mussels or clams, prawns, lobster tails, and King Crab Claws to the pot. Cook for 3-5 minutes, or until the seafood is just cooked through (prawns turn pink, mussels/clams open, lobster tails are opaque).
⏱️ 5 min - 7
While the seafood is cooking, prepare the butter sauce. In a separate pan, melt the butter over medium heat.
⏱️ 2 min - 8
Add the fresh minced garlic to the melted butter and stir for about 30 seconds until fragrant.
⏱️ 1 min - 9
Pour the previously mixed dry seasoning blend into the pan with the melted butter and garlic. Stir with a wooden spatula until well combined and fragrant.
⏱️ 2 min - 10
Carefully scoop 1 cup of seafood broth from the main pot and add it to the butter sauce in the pan. Stir continuously until the sauce is smooth and fully incorporated.
⏱️ 2 min - 11
Once the seafood, potatoes, and corn are cooked, carefully drain them from the pot. Arrange them on a large serving tray along with the sliced smoked sausage.
⏱️ 2 min - 12
Pour the prepared butter sauce evenly over all the ingredients on the tray. Serve immediately and enjoy your seafood boil!
⏱️ 1 min