Seafood Boil with Garlic Butter Sauce

Ingredients

• 12 lb Crab(900g)
• 25 lb Shrimp, shell-on, deveined(2268g)
• 32 pack Andouille sausage, sliced(680g)
• 48 Hard-boiled eggs(400g)
• 54 Corn cobs, halved(800g)
• 61 bag Mini gold potatoes(900g)
• 72 Lobster tails(340g)
• 84 Lobster claws(400g)
• 94 Lemons, halved(240g)
• 100.5 Onion(60g)
• 111 bag Zatarain’s spice boil(85g)
• 122 tablespoon Tony’s No-Salt seasoning(14g)
• 133 tablespoon Old Bay seasoning(21g)
• 143 tablespoon Salt(54g)
• 158 stick Unsalted butter(908g)
• 162 head Garlic, finely minced(100g)
• 172 Shallots, finely diced(60g)
• 182 tablespoon Lemon pepper(14g)
• 192 tablespoon Cajun seasoning(14g)
• 201 tablespoon Cayenne pepper(7g)
• 211 tablespoon Paprika(7g)
• 221 tablespoon Lime pepper(7g)
• 232 tablespoon Onion powder(14g)
• 242 tablespoon Garlic powder or granules(14g)
• 252 tablespoon Chives(6g)
• 261 tablespoon Parsley(4g)
• 271 tablespoon Accent salt(18g)
• 281 tablespoon Sugar(12g)
• 293 Lemon juice(135g)
• 301 cup Seafood broth(240g)

Instructions

1. 1Wash and clean all seafood thoroughly.
2. 2Slice the andouille sausage, halve the corn cobs, and cut the lemons and onion.
3. 3Fill a large pot with water. Add halved lemons, half an onion, Zatarain’s spice boil, 1 tablespoon Tony’s No-Salt seasoning, 1 tablespoon Old Bay, and 2 tablespoons salt. Bring to a boil.
4. 4Add corn and cook for 10–12 minutes.
5. 5Add mini gold potatoes and cook until tender, about 15–20 minutes.
6. 6While vegetables cook, sauté sliced andouille sausage in a pan until browned. Set aside.
7. 7Once potatoes are tender, remove corn and potatoes from the pot and set aside.
8. 8Add crab (and lobster tails/claws if using) to the boiling pot and cook for 7 minutes.
9. 9Add shrimp and cook for 5 minutes, then remove all seafood from the pot.
10. 10Assemble the cooked sausage, hard-boiled eggs, corn, potatoes, crab, lobster, and shrimp on a large tray.
11. 11For the garlic butter sauce: Melt 8 sticks of unsalted butter in a saucepan over medium heat.
12. 12Add minced garlic and diced shallots. Sauté until fragrant and softened.
13. 13Stir in lemon pepper, Cajun seasoning, cayenne pepper, paprika, lime pepper, onion powder, garlic powder, Old Bay, chives, parsley, Accent salt, regular salt, and sugar. Cook for 2–3 minutes.
14. 14Add juice of 2–3 lemons and 1 cup of seafood broth from the boil. Stir to combine and simmer for 2–3 minutes.
15. 15Broil lobster tails in the oven at 450°F (230°C) for 10 minutes if using.
16. 16Pour the garlic butter sauce over the seafood tray. Toss to coat everything evenly.
17. 17Serve hot and enjoy with family and friends.