Louisiana style seafood boil
A seafood boil means lobster, shrimp and mussels cooked in turn in the same seasoned water, dumped onto a paper-covered table and drowned in garlic butter with smoked paprika. Each goes in on its own clock: potatoes 15 minutes, lobster 8, shrimp 3, mussels last. 50 minutes total.
Instructions
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Defrosting
Lobster tails 15 minutes under cold water. Shrimp 10 minutes under cold water. Mussels 4-6 hours in the fridge, drained well.
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Water and potatoes ⏱ 15 min
Big pot, heavily salted water, bay and peppercorns. Potatoes and corn, 15 minutes from the boil.
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The lobster ⏱ 8 min
Lobster tails go in over the potatoes. 8 minutes: shells bright red, flesh opaque.
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Shrimp and mussels ⏱ 3 min
Shrimp 3 minutes, until pink. Blanched mussels in the last minute, just to heat through. Drain everything.
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Butter and the dump
Butter melted with garlic and paprika, 2 minutes on low. Everything dumped onto paper in the middle of the table, butter poured over, lemon squeezed on top.
Good to know
The rule is the same as for all seafood: nothing boils longer than it must. Season the water once, heavily, because it is the only chance for the potatoes and corn to take on flavor. The garlic butter at the end is not optional: it ties the whole table together.
Frequently asked questions
What is a seafood boil?
The classic American South feast: seafood boiled in seasoned water with potatoes and corn, dumped on paper and covered in garlic butter. Eaten with your hands.
How long does each cook?
Potatoes and corn 15 minutes, lobster tails 8, shrimp 3, blanched mussels 1 minute at the end. Order matters more than seasoning.
What goes in the water?
Plenty of salt, bay leaves, peppercorns. For cajun style: smoked paprika, garlic powder, cayenne and oregano straight in the water.
What do you serve it with?
Nothing on the side: paper on the table, good bread for the butter, plenty of napkins.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Louisiana style seafood boil
Louisiana style seafood boil
A seafood boil means lobster, shrimp and mussels cooked in turn in the same seasoned water, dumped onto a paper-covered table and drowned in garlic butter with smoked paprika. Each goes in on its own clock: potatoes 15 minutes, lobster 8, shrimp 3, mussels last. 50 minutes total.
Notes
The rule is the same as for all seafood: nothing boils longer than it must. Season the water once, heavily, because it is the only chance for the potatoes and corn to take on flavor. The garlic butter at the end is not optional: it ties the whole table together.
