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Cajun_Garlic_Butter_Seafood_Boil

Cajun Garlic Butter Seafood Boil

This Cajun garlic butter seafood boil is loaded with lobster tails, shrimp, crab, optional crawfish, baby potatoes, corn, and onion, all coated in a rich garlicky Cajun butter sauce. Baked together after boiling, every bite is buttery, spicy, and packed with seafood flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lobster tails, split
  • 1 1/2 lb large shrimp
  • 1 lb crab legs or crab clusters
  • 1 lb crawfish, optional
  • 1 lb baby potatoes
  • 3 ears corn, cut into pieces
  • 1 lemon, sliced
  • 1 small onion, quartered
  • 1 cup unsalted butter
  • 8 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 tbsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • Salt, to taste

Equipment

  • Large stockpot
  • Colander
  • Large foil tray or baking dish
  • Saucepan
  • Wooden spoon or silicone spatula
  • aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil. Add the baby potatoes and onion and cook for 10 to 12 minutes. Add the corn and continue cooking for another 5 minutes.
  2. Add the lobster tails and crab legs to the pot. Cook for 4 to 5 minutes, allowing the seafood to begin cooking with the vegetables.
  3. Add the shrimp and crawfish, if using. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through.
  4. Drain everything well and transfer the lobster, shrimp, crab, crawfish, potatoes, corn, and onion to a large foil tray or baking dish.
  5. Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for 1 to 2 minutes without letting it brown.
  6. Stir in the Cajun seasoning, Old Bay seasoning, smoked paprika, onion powder, black pepper, red pepper flakes, lemon juice, and parsley. Add salt only if needed.
  7. Pour the Cajun garlic butter generously over the seafood, potatoes, and corn. Toss gently until everything is coated in the seasoned butter sauce.
  8. Cover the tray with foil and bake at 400°F (200°C) for 10 to 15 minutes, allowing the lobster, shrimp, crab, and vegetables to absorb the garlic butter flavor.
  9. Remove the foil and finish with fresh parsley and lemon slices. Serve the Cajun seafood boil hot with extra garlic butter sauce on the side.

Notes

Cook the potatoes and onion first because they take longer than the seafood.
Add the corn after the potatoes have had a head start so it stays tender without becoming overcooked.
Add the shrimp and crawfish last because they cook quickly.
Drain the seafood and vegetables well before adding the butter sauce so the seasoning is not diluted.
Cook the garlic gently in the butter over medium-low heat and do not let it brown.
Add extra salt only if needed because Cajun seasoning and Old Bay may already contain plenty of sodium.
Toss the seafood gently to avoid damaging the lobster, crab, and shrimp.
Serve hot with extra Cajun garlic butter on the side.