Introduction

This classic Seafood Boil with Garlic Butter Sauce is a festive, flavor-packed dish perfect for gatherings and family meals. Loaded with crab legs, shrimp, lobster, sausage, corn, and potatoes, it’s boiled to perfection and served with a rich garlic butter sauce that makes every bite irresistible.

A close-up of a seafood boil shows a mix of crab legs, whole crab, and shrimp all piled together with a few pieces of corn and a brown mushroom, all covered in a light seasoning. A woman's hand is squeezing a lemon above the pile, with juice drops falling onto the seafood. The crab legs are a bright orange with rough texture, the shrimp are pink and curled, and the corn is yellow with visible kernels. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 qt orange juice

Water (enough to fill the pot halfway)

2 (12 ounce) bottles light lager beer (optional)

2 heads garlic (cut in half horizontally)

1 large yellow onion (quartered)

½ cup Old Bay seasoning

3 tbsp garlic powder

1 tbsp red pepper flakes

4 ears corn on the cob (cut into sections)

2 pounds baby potatoes (washed)

8 clusters snow crab legs (rinsed and scrubbed)

1 pound Andouille sausage (sliced into 2 inch pieces)

4 lobster tails (raw and split in half)

1½ pounds white shrimp (size 13/15 or 16/20, deveined)

1 recipe Creamy Crab Butter Sauce (for serving, optional)

1 cup salted butter (melted)

1 tbsp grated garlic

1 tsp smoked paprika

2 tbsp Old Bay seasoning

1 tsp brown sugar

Zest of a lemon

¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

½ cup chicken broth

2 tsp hot sauce

Juice of a lemon

¼ cup fresh parsley (finely chopped)

Instructions

Step 1: In a large stockpot (at least 20 quarts), combine orange juice, beer (if using), garlic heads, onion, Old Bay seasoning, garlic powder, red pepper flakes, and enough water to fill the pot halfway. Bring to a rolling boil over high heat.

Step 2: Add baby potatoes and corn sections to the boiling liquid. Cook for 10 minutes until potatoes begin to soften.

Step 3: Add Andouille sausage and snow crab legs to the pot. Continue boiling for another 10 minutes.

Step 4: Add lobster tails and cook for 3 minutes. Then add shrimp and cook for an additional 3 minutes, or until shrimp are pink and opaque.

Step 5: Drain the cooking liquid and transfer the seafood, potatoes, corn, and sausage onto a large serving tray or a table lined with several layers of newspaper.

Step 6: Pour the prepared Garlic Butter Sauce over the seafood boil ensuring everything is well coated.

Step 7: Serve immediately with Creamy Crab Butter Sauce on the side for dipping, if desired.

Step 8: To make the Garlic Butter Sauce, melt the butter in a saucepan over medium heat. Add grated garlic, brown sugar, Old Bay seasoning, smoked paprika, and lemon zest. Cook for about 3 minutes, stirring gently to avoid burning the garlic.

Step 9: Whisk in chicken broth, white wine, and hot sauce. Bring to a low boil, then reduce heat and simmer for 10 minutes.

Step 10: Remove from heat and stir in lemon juice and chopped parsley. Keep the sauce warm until ready to pour over the seafood boil.

Tips & Variations

For a spicier boil, increase the red pepper flakes or add fresh chopped jalapeños to the cooking liquid.

Swap Andouille sausage for kielbasa or chorizo for a different flavor profile.

Use fresh seafood whenever possible for the best taste and texture.

Line your serving area with newspaper for easy cleanup and an authentic seafood boil presentation.

If you prefer milder flavors, reduce the Old Bay seasoning and hot sauce quantities.

FAQs

Can I prepare the seafood boil without beer?

Yes, the beer is optional and can be omitted or replaced with extra water or broth. The other ingredients provide plenty of flavor.

How do I know when the seafood is fully cooked?

Shrimp turn pink and opaque when done, lobster tails become firm and change to a bright red color, and crab legs are heated through. Avoid overcooking to keep seafood tender.