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–+ servings

SEAFOOD BOIL w/ Lemongrass Garlic Butter

The seafood is paired with a lemongrass garlic spiced butter and it oh so good! This is a crowd favorite and it's super easy to make.
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Prep Time 15 minutes
Course Main Course
Servings 6 people

Ingredients
  

For the lemongrass garlic butter

  • 1 lb unsalted butter
  • 1/4 cup chopped garlic (55g)
  • 1/2 cup finely minced lemongrass (60g)
  • 2 Tbsp chopped shallots (32g)
  • 1 1/2 Tbsp Old Bay Seasoning (16g)
  • 1 Tbsp paprika (8g)
  • 1 tsp ground cayenne pepper (3g)
  • 1 Tbsp coarse grind Korean pepper flakes (8g)
  • 1 1/2 tsp lemon pepper seasoning (6g)
  • 1 1/2 tsp chicken bouillon powder (Totole brand) (4.5g)
  • 1 1/2 tsp sugar (6g)
  • 2 Tbsp Sriracha (SHARK BRAND) or hot sauce of your choice (20g)
  • 2 Tbsp fresh lemon juice (30g)

For the seafood boil broth

  • 1 gallon water (16 cups)
  • 4 lemongrass stalks (smashed)
  • 2 whole lemon (sliced)
  • 1 head garlic (cut in half)
  • 1 whole yellow onion (cut in half)
  • 1 1/2 tsp sea salt (8g)
  • 2 Tbsp fish sauce (35g)
  • 2 Tbsp Old Bay seasoning (21g)
  • 3 bay leaf

For the seafood/vegetable/other ingredients

  • 2 lbs baby potatoes
  • 3 whole corn (cut into 3rds)
  • 2 lbs shrimp
  • 2 whole Dungeness crab (can be cooked or uncooked)
  • 2 lbs snow crabs (cooked is fine)
  • 27 oz Andouille sausage (792g)
  • OPTIONAL: Clams, mussels, crawfish, etc

Instructions
 

For the lemongrass garlic butter

  • Make sure to scale all the dry spices into one bowl first along with the wet (lemon juice & sriracha) into another. This butter sauce will cook fast. Add the butter, garlic, lemongrass, and shallots into a pot. Turn heat to medium and allow the butter to melt and cook the aromatics until the garlic & shallots have soften (around 4-5 minutes). Then add in all the dry spices and let it cook for 1 minutes on medium heat. Then turn off the heat and add in the sriracha sauce & fresh lemon juice. Stir and keep warm until ready to serve.

For the seafood boil broth

  • In a big pot, add everything together and bring to a boil. Let it simmer for 30 minutes to extract all the aromatics. Then remove all the aromatics before adding in the vegetables/protein/seafood into the broth.

For the seafood/vegetable/other ingredients

  • Add in the items into the broth in this order: 2 lbs small potatoes & 3 whole corn (cut into bite size). The potatoes and corn cooks for about 10-15 minutes or longer depending on how soft you want to cook the potatoes. Remove and place onto a tray. Then add in the shrimp in the same broth and cook for 5 minutes or so. Remove and place on top of the corn and potatoes. Then add in both kinds of crabs in the same broth and cook for 8-10 minutes. Remove and place on top of the shrimp. Then cook the andouille sausage in a pan with a little bit of water (1/4cup) to steam and then let it crisp up to your liking. You can also boil it in the broth too but I like to saute it.
  • Once all the seafood, vegetables, and proteins are cooked. Add in the lemongrass garlic butter and mix well OR you can keep the butter sauce on the side and dip the seafood into it. Dipping is my family go to way of eating seafood boil since it's kinda less messy and you can actually enjoy more of the butter sauce. But you have the choice of mixing the butter sauce into the seafood. Other than that, enjoy!

Notes

The butter sauce can be stored in the freezer for 3 month. Just reheat in a pot and enjoy again.
You can also add other seafood of your choice [Clams, mussels, crawfish etc)
Keyword seafood, seafood boil
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