Cajun Seafood Boil

1. 1

   Thaw 6 king crab legs, 2 pounds unpeeled raw jumbo shrimp, and 3 (8-ounce) lobster tails in the refrigerator if frozen, about 36 hours. Rinse the king crab, shrimp, and lobster tails in cold water, then drain. Cut the lobster tails in half lengthwise, cutting through the shell.

2. 2

   Heat 3 tablespoons olive oil in a 7-quart or larger pot over medium heat until shimmering. Add 1 quartered medium yellow onion, 2 halved garlic heads, and 14 ounces sliced andouille sausage. Sauté, keeping the garlic cut-side-down, until the onions are softened and the garlic is golden-brown, about 3 minutes. Add 4 quarts water, increase the heat to high, and cover. Bring to a boil, 10 to 15 minutes.

   3 min
3. 3

   Add 1 pound halved baby red potatoes, 3 ears cut corn, and 1/2 cup of the Cajun seasoning, and stir to combine. Cover and cook until the water returns to a boil. Uncover, add 8 ounces mushrooms if desired, and simmer, adjusting the heat as needed, until the potatoes are fork tender, 10 to 12 minutes.

   10 min
4. 4

   Add the crab legs, lobster, and shrimp, and stir to combine. Turn off the heat, cover, and let sit for 3 minutes. (The seafood will gently cook in the residual heat.) Uncover and reserve 2 cups of the cooking liquid. Drain the seafood and vegetables, then transfer onto baking sheets or directly onto the center of newspaper-lined table.

   3 min
5. 5

   Add 4 tablespoons salted butter and and 1/4 cup finely chopped parsley to the reserved cooking liquid. When the butter is melted, stir to combine to make the sauce. Pour half of the sauce over the seafood and vegetables. Squeeze 2 medium lemon halves over everything and sprinkle with the remaining 1 tablespoon Cajun seasoning. Serve with the remaining sauce for dipping and Tabasco if desired.

Recipe Notes

1. 6

   Make ahead: The seafood and vegetables can be rinsed and chopped the day before and refrigerated until ready to boil.