Easy Lobster Seafood Boil Recipe
Lobster tails can turn a casual seafood boil into a celebration. The trick is to add them late enough that the potatoes and corn are already nearly finished, because lobster and shrimp cook much faster than the vegetables.
Ingredients
- 4 lobster tails
- 1 pound large raw shrimp, thawed
- 1 pound smoked sausage, cut into pieces
- 1½ pounds small red potatoes
- 4 ears corn, cut into pieces
- Butter, melted
- Chef Bae® Seafood Boil Seasoning, to taste
- Lemon wedges, optional
Instructions
- Bring a large pot of water to a boil.
- Add the potatoes and cook until they are getting close to tender.
- Add the sausage and corn.
- Add the lobster tails when the potatoes are almost done. Cooking time depends on tail size, so follow the package guidance and check the meat for doneness rather than relying only on a fixed number of minutes.
- Add the shrimp during the final few minutes and cook just until opaque.
- Drain the boil promptly.
- Mix melted butter with Chef Bae® Seafood Boil Seasoning and coat the lobster, shrimp, sausage, corn, and potatoes.
- Serve immediately with lemon if desired.
Why the Seafood Goes in Last
Lobster and shrimp can become firm and dry when overcooked. Potatoes, on the other hand, need enough time to become tender. Staggering the ingredients lets each one get the cooking time it needs.
You can skip the shrimp and make lobster the centerpiece, or add pre-cooked crab legs for a larger mixed seafood spread. For more ideas, visit The Best Seafood for a Seafood Boil.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based chef, cookbook author, recipe developer, and founder of Chef Bae®. She shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks for home cooks who want bold flavor without complicated steps.