Italian Seafood Boil
My EASY Italian seafood boil is perfect for large social gatherings - or as a special meal with friends and family! Made with a variety of types of seafood, plus smoked sausage, potatoes, and corn on the cob! Serve with melted butter and lots of napkins - on a table covered with newspaper or parchment paper.
Ingredients
Seafood Boil:
- 1 bottle Italian white wine
- 3 quarts water
- 1 and 1/2 teaspoons black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 lemons cut in half
- 2 heads garlic cut in half, skin on
- 5 shallots peeled and slices in half
- 1 Tablespoon salt
- 2 pounds red baby potatoes washed and halved
- 3 to 4 ears corn on the cob peeled and cut into thirds
- 12 ounces kielbasa sliced
- 1 pound crab legs
- 5 lobster tails
- 1 pound mussels cleaned
- 1 pound clams cleaned
- 1 and 1/2 pounds jumbo shrimp cleaned, shell on
Garlic Butter Sauce:
- 1 pound European-style butter
- 8 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon granulated sugar
- 1 cup reserved broth from seafood boil
- 8 lemon wedges for serving
Instructions
For the Seafood Boil:
- In a large stock pot, combine the white wine, water, bay leaves, paprika, red pepper flakes, black pepper, thyme, rosemary, lemons, garlic, shallots, and salt.
- Stir together then bring to a boil over high heat, reduce to a simmer and let cook for 10 minutes.
- Add halved potatoes and cook until tender but not mushy, about 10 minutes. Then add the corn thirds and kielbasa and cook for another 3 to 4 minutes.
- Add crab legs and cook for 3 minutes. Then add lobster tails, mussels, and clams.
- Bring the mixture to a boil, then cover the pot with a lid and allow the seafood to boil for 5 minutes, then add shrimp, recover the pot, and continue cooking for another 3-4 minutes.
- Once the seafood looks done, remove the pan from heat. Stir well to coat the seafood in the broth. Using a glass measuring cup, reserve 1 cup of broth.
- Drain the seafood using a large colander, then place the seafood back into the pot and set aside while you make the garlic butter sauce.
For the Garlic Butter Sauce:
- In a large saucepan, melt the butter over medium low heat. Add the garlic and cook until fragrant, about 1 minute.
- Then add the salt, pepper, red pepper flakes, and brown sugar, and cook for 1 minute.
- Add the reserved broth and simmer on low for 3-5 minutes, until sauce thickens. Add the reserved broth and simmer on low for 3-5 minutes, until sauce thickens.
- Pour the sauce over the seafood and toss everything together so that the sauce coats all of the seafood. Then transfer the seafood to a large serving platter. Serve with lemon wedges!
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