PREP TIME
10 min
COOK TIME
20 min
SERVES
6 (8-10 with additional seafood)
INGREDIENTS
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3 lemons, divided use
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1/2 cup Old Bay seasoning (plus more for garnish)
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8 cloves garlic, smashed
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1 onion, peeled and cut into 6 pieces
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1 pound small Yukon gold potatoes, halved
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4 ears corn on the cob, cut into 3-4 inch pieces
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3 pounds Fisherman's Market Alaskan Tanner crab legs
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1 pound smoked sausage (kielbasa or andouille), cut into 1-inch pieces
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3 tablespoons butter
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2 tablespoons chopped parsley
Additional Fisherman’s Seafood (optional):
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Lobster tails (4-6 oz each): 6 minutes
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Clams or mussels: 4 minutes
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Tiger prawns, peeled: 3 minutes
DIRECTIONS
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Prepare Lemons: Cut 2 lemons into quarters. Slice the remaining lemon into wedges and set aside for garnish.
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Boil Water: Fill a large pot with 14-16 cups of water. Add the quartered lemons, Old Bay seasoning, garlic, and onion to the water. Bring to a boil.
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Cook Potatoes: Add the potatoes to the pot and cook for 8 minutes.
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Add Seafood: Add lobster tails and cook for 5 minutes; Add clams, crab legs, and corn, and cook for 6 minutes; Add shrimp and sausage, and cook for 2-3 minutes.
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Drain and Reserve Broth: Drain the seafood mixture, reserving 1 cup of the broth.
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Make Butter Broth: Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
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Garnish and Serve: Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste. Serve immediately.
