Shrimp and Lobster Seafood Boil Recipe
Shrimp and lobster make a seafood boil feel luxurious without requiring a dozen different kinds of seafood. The trick is cooking the vegetables first and adding the delicate seafood late.
Ingredients
- 4 lobster tails
- 1 pound large or jumbo raw shrimp
- 12 ounces smoked sausage, sliced
- 1 pound baby potatoes
- 4 ears corn, cut into pieces
- 3/4 cup unsalted butter
- Chef Bae® Seafood Boil Seasoning, to taste
- Fresh lemon, optional
Instructions
- Bring a large pot of water to a boil. Add the potatoes and cook until partially tender.
- Add the sausage and corn and continue cooking.
- Add the lobster tails when the potatoes are nearly done. Lobster-tail cooking time varies by size, so cook until the meat is opaque and firm and follow any package guidance.
- Add the shrimp at the end. Remove the pot from the heat once the shrimp are opaque and pink and the lobster is done.
- Drain thoroughly.
- Melt the butter and stir in Chef Bae® Seafood Boil Seasoning. Toss or spoon the butter over the entire boil.
Why the Seafood Goes In Last
Potatoes can handle a longer cooking time. Shrimp and lobster cannot. Adding everything at once is one of the easiest ways to end up with tough seafood.
For shrimp timing tips, read How Long to Boil Shrimp for a Seafood Boil.
Shop Chef Bae® Seafood Boil Seasoning for a buttery Southern finish.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based celebrity private chef, cookbook author, recipe developer, and culinary entrepreneur with more than 20 years of culinary experience. Through Chef Bae®, she shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks designed to help home cooks create flavorful meals with confidence.