Nothing beats gathering with loved ones to tuck into a tasty seafood boil. This hearty feast features shellfish, potatoes, corn and smoky sausage cooked in a seasoned broth, then drenched in garlic butter. Everything cooks in one pot, making it a quick, easy option for entertaining.</span >

Grab your shellfish and learn how to make the perfect seafood boil, Hook family-style.

Seafood Boil Ingredients

You can customize this recipe with your favorite fresh or frozen shellfish:

  • 2 12-oz beers or an equal amount of low-sodium chicken broth/stock
  • 8 quarts of water
  • 5 bay leaves
  • 1 cup Old Bay seasoning
  • 2 tablespoons cayenne pepper (to taste)
  • 2 tablespoons smoked paprika
  • 2 tablespoons dried thyme
  • 1 tablespoon black pepper
  • 2 sliced lemons
  • 2 large onions (peeled, sliced)
  • 2 large onions (peeled, sliced)
  • 2 tablespoons kosher salt
  • 6 ears of corn (cut into thirds)
  • 3 pounds red potatoes (halved)
  • 2 pounds of Maine or Alaskan crab legs
  • 1 pound lobster tails
  • 2 pounds Jumbo shrimp
  • 1 pound Andouille sausage
  • 1 pound mussels (optional)
  • 1 pound clams (optional)

Seafood Boil Sauce

Here’s what makes a lip-smacking seafood boil sauce:

  • 2 cups butter (4 sticks)
  • 8 garlic cloves (minced)
  • 1/4 cup Cajun seasoning
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon onion powder
  • 1/2 tablespoon brown sugar
  • 1 tablespoon red pepper flakes (optional)
  • 2 cups reserved broth
  • Kosher salt to taste
  • Fresh parsley to garnish
  • 1/2 cup hot sauce for serving (optional)

How to Make a Seafood Boil

Now you know the ingredients, let’s put it all together:

Seafood Boil

The simplicity of this dish is that you mix everything in a single seafood boil pot. Here’s how:

  1. Place beer or chicken stock and water in a large, 30-quart stock pot.
  2. Bring to a boil, then add Old Bay seasoning, bay leaves, cayenne pepper, smoked paprika, black pepper, thyme, lemons, onions, garlic and kosher salt. Stir and boil for five minutes.
  3. Add corn and halved red potatoes. Cook them for around 15 minutes until tender.
  4. Add Andouille sausages and cook for another five minutes.
  5. Throw in the precooked crab legs. Cook for a further three minutes.
  6. Add lobster tails, clams and mussels. Cover your pot with a lid and simmer for five minutes.
  7. Add the shrimp and cook for another three to four minutes until pink. The clams and mussels will open up once cooked.
  8. Stir well and reserve 2 cups of broth for the sauce.
  9. Drain the remaining broth using a strainer. Place seafood onto a large serving tray or newspaper.

Garlic Butter Sauce

Drench your boil in this tasty garlic butter for extra richness and flavor:

  1. Melt butter over medium-low heat in a large saucepan.
  2. Add garlic — cook for three minutes or until fragrant.
  3. Add Old Bay seasoning, red pepper flakes, Cajun seasoning, brown sugar, onion powder and salt.
  4. Stir in 1 cup of reserved broth and simmer on low heat for three to five minutes. Use 2 cups for a thinner sauce.
  5. Add fresh parsley and remove the saucepan from the heat.
  6. Pour about 3/4 of the sauce over the seafood, tossing to coat. Use leftover sauce for dipping.
  7. For extra heat, serve with hot sauce.

Find the Freshest Shellfish at James Hook & Co.

The secret to a mouthwatering seafood boil is high-quality shellfish. Since 1925, James Hook & Co. has earned a reputation for supplying the best Maine lobster, shrimp, clams, mussels and more. With next-day shipping, your order arrives fresh in time for the next big celebration.

Explore our range of seafood online or dine in at our Boston restaurant to experience our family’s recipes for yourself.