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(1000g)
• 61 bag Mini gold potatoes(900g)
• 72 Lobster tails(340g)
• 84 Lemons, halved(320g)
• 90.5 Onion(60g)
• 101 bag Zatarain’s spice boil(85g)
• 112 tablespoon Tony’s No-Salt seasoning(14g)
• 123 tablespoon Old Bay seasoning(21g)
• 133 tablespoon Salt(54g)
• 148 stick Unsalted butter(908g)
• 152 head Garlic, finely minced(120g)
• 162 Shallots, finely diced(60g)
• 172 tablespoon Lemon pepper(14g)
• 182 tablespoon Cajun seasoning(14g)
• 191 tablespoon Cayenne pepper(7g)
• 201 tablespoon Paprika(7g)
• 211 tablespoon Lime pepper(7g)
• 222 tablespoon Onion powder(14g)
• 232 tablespoon Garlic powder or granules(14g)
• 242 tablespoon Chives(6g)
• 251 tablespoon Parsley(3g)
• 261 tablespoon Accent salt(18g)
• 271 tablespoon Sugar(12g)
• 283 Juice of lemons(120g)
• 291 cup Seafood broth(240g)

Instructions

1. 1Prepare all ingredients: halve the corn cobs, slice the sausage, halve the lemons, dice the onion and shallots, and finely mince the garlic.
2. 2Fill a large stockpot with water. Add halved lemons, half an onion, Zatarain’s spice boil bag, 1 tablespoon Tony’s No-Salt seasoning, 1 tablespoon Old Bay seasoning, and 2 tablespoons salt. Bring to a boil.
3. 3Add the corn cobs and cook for 10-12 minutes.
4. 4Add the mini gold potatoes and cook until fork-tender, about 15-20 minutes.
5. 5While the vegetables cook, sauté the sliced andouille sausage in a skillet until browned. Set aside.
6. 6Once potatoes are tender, remove corn and potatoes from the pot and set aside.
7. 7Add crab to the boiling pot and cook for 7 minutes.
8. 8Add shrimp and cook for 5 minutes, or until pink and cooked through.
9. 9If using, broil lobster tails in the oven at 450°F (230°C) for 10 minutes until cooked.
10. 10In a large saucepan, melt 8 sticks of unsalted butter over medium heat. Add minced garlic and diced shallots, and cook until fragrant and softened.
11. 11Add lemon pepper, Cajun seasoning, cayenne pepper, paprika, lime pepper (if using), onion powder, garlic powder, Old Bay, chives, parsley, Accent salt, regular salt, and sugar. Stir to combine.
12. 12Add juice of 2-3 lemons and 1 cup seafood broth from the boil. Simmer for 2-3 minutes.
13. 13Assemble the seafood boil: In a large tray or serving platter, layer potatoes, corn, sausage, hard-boiled eggs, crab, shrimp, and lobster tails.
14. 14Pour the garlic butter sauce generously over the seafood and vegetables.
15. 15Serve immediately, garnished with extra chives or parsley if desired.