Seafood Boil Recipe

In a very large pot bring 4 quarts water or low sodium seafood stock and the cup dry white wine or beer to a boil. Add 1/2 cup kosher salt, 1/4 cup Old Bay seasoning, 2 tablespoons paprika, 1 tablespoon cayenne pepper (or less if you are timid), 2 tablespoons granulated garlic or the smashed garlic, the quartered onions, 3 bay leaves, 1 tablespoon black peppercorns and the halved lemons. Let it all boil and marry for 10 minutes so the broth gets serious flavor.

Add the stick of butter and the potatoes. Cover and simmer until potatoes are just tender, about 10 to 12 minutes depending on size. Taste the broth and adjust salt or heat now, because this is where the flavor is set.

Toss in the corn and the sausage pieces. Simmer another 5 minutes so the corn starts to get tender and the sausage warms through and gives the broth some smoky goodness.

Add the clams and crab clusters or legs. Cover and cook until clams open and crab is heated through, about 5 to 7 minutes. Discard any clams that do not open. Keep the pot at a rolling lively simmer but not a violent boil.

If using live lobsters, lower them headfirst into the simmering seasoned broth and cover. Cook 7 to 10 minutes for 1 to 1 1/2 pound lobsters. If using lobster tails, add them at this stage and cook about 6 to 8 minutes until opaque. Timing matters so they dont overcook.

Add the shrimp last since they cook super fast. Add the 1 1/2 to 2 pounds shrimp and simmer until pink and curled, about 2 to 4 minutes depending on size. As soon as shrimp are done, turn the heat off to avoid rubbery shrimp.

Using a slotted spoon or a spider, lift the seafood, sausage, potatoes and corn out into a huge serving platter, a newspaper lined table, or into large sheet pans. Pour some of the cooking broth into a bowl for dipping. Sprinkle the whole pile with the chopped parsley and squeeze the reserved lemons over everything.

Serve with extra lemon wedges, melted butter and hot sauce on the side for dipping. Offer crab crackers, small forks and plenty of napkins because this gets messy in the best way.

Leftover tip do not toss the broth. Strain it and refrigerate or freeze. It makes an amazing base for chowder, seafood risotto or a next day soup. If you want a richer butter sauce, melt extra butter with some of the strained broth, a splash of lemon and a pinch of cayenne.