Weeknight Seafood Boil
César Ramón•
Jun 4, 2025
You really don't need a weekend in New England (unless you already live there) to enjoy a proper seafood boil. These surprisingly simple feasts are usually reserved for special occasions or large crowds, but they come together so easily that you can definitely enjoy one on a Tuesday night, just because. Feel free to swap out clams for mussels (or add both!), crab legs for lobster tails, and absolutely play with your seasonings and other additions. The most challenging part is the timing, ensuring everything is finished at the same time and all of your seafood is tender and perfectly cooked. But don't worry—I’ve pretty much made this foolproof. Keep lots of extra Old Bay on hand for sprinkling and maybe wear a bib to avoid garlic butter stains on your shirt.
Ingredients (21)
Ingredients (21)
Broth
Boil
Garlic butter
Instructions
Broth
In a large stock pot, at least 7 quarts deep, bring water (12 cups) to a rolling boil.
Add the onion (1), garlic (1 head), herbs ( handful), bay leaves (3), lemons (1), lemongrass (2 stalks), Old Bay seasoning (⅓ cup), salt (1 Tbsp), and pepper (1 tsp). Cover for 10 minutes.
Garlic butter
As the stock is boiling, melt the butter (1 lb), grated garlic (3 cloves), herb sprigs ( sprig), and Old Bay seasoning (1 tsp) over low heat. Keep it warm as you continue with the rest of the seafood boil.
Boil & Serve
After 10 minutes, uncover the stock pot and add the potatoes (1 lb) and sausage (12 oz). Cover and cook for 5 minutes.
After 5 minutes have passed, uncover the pot and add the corn (2 ears). Place the cover back on and cook for another 5 minutes.
Follow with the clams (1 lb) and lobster tails (4 small) for another 5 minutes.
End with the shrimp (1 lb), moving things around to ensure that they're completely submerged, cover, and turn off the heat. The shrimp will cook through perfectly with the residual heat for the last 5 minutes.
After the shrimp are done, immediately transfer everything to a large serving platter or onto a butcher paper-lined surface.
Generously sprinkle Old Bay over everything. Serve with lemon wedges and your warm garlic butter.
