This crab & lobster boil recipe was inspired by the boiled corn recipe I recently made. To not waste all that good sauce or broth the corn was boiled in, I decided to maximize its potential by adding some lobster and crab clusters I had defrosted in the fridge.

After removing the corn, I rinsed the lobster and shrimp, seasoned them, and added them to the pot.

While this recipe only includes lobster and crab, shrimp, potatoes, and eggs can also be added to make it more like a traditional, but Caribbean-style, seafood boil.

In that instance, boil the potatoes first, then add the corn, followed by the crab, shrimp, and lobster.

In no time you would have a delicious pot of seafood. You can always make a butter sauce if you wish for an extra layer of flavor. However, this was perfect for us.

Summer Crab & Lobster Boil with Corn

This recipe was inspired by the boiled corn recipe I recently made. In an effort to not waste all that good sauce or broth the corn was boiled in, I decided to maximize its potential by adding some lobster and crab clusters I had defrosting in the fridge.

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Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Caribbean, Trinidad, Trinidadian

Keyword: caribbean seafood boil, crab and lobster boil, crab boil, how to cook seafood, lobster boil, seafood boil

Prep Time: 15

Cook Time: 30

Servings:

Calories: 184kcal

Ingredients

Seafood

2 lbs crab clusters cleaned
2 lbs lobster tails cleaned
4 tbs green seasoning
4 tbs all purpose seasoning or Cajun or other seafood seasoning (adjust salt if seasoning contains salt)
6 ears of corn about 1 1/4 lbs., cleaned and rinsed

Seasonings:

5 tsp salt Himalayan, or to taste
4 tbs green seasoning
1 stick butter
2 scallions chopped
1 tsp black pepper
1 can coconut milk or cream

Note: If you do not have green seasoning, substitute with:

6 leaves culantro or cilantro
6 sprigs parsley
2 tbs minced garlic
6 thyme sprigs
2 scallions

Instructions

Clean, rinse and season crab clusters and lobster tails with 4 tbs green seasoning and 4 tbs all purpose or Cajun seasoning. Mix well to combine and set aside.
To shuck corn, start by peeling down the outer husks and removing the silk from the kernels. Next, snap off the base of the cob along with the remaining husks. Finally, inspect and clean the corn, ensuring all silk is removed, and rinse under cold water.
In a large pot, add 8 cups of water along with the seasonings. Raise the heat to high and bring to a rolling boil.
Gently add the corn to the pot and bring to a boil again. Cook for 15 minutes or until done.
Allow the corn to sit for a min of 1 hr. to absorb the flavors.
Remove the corn from the pot and add the crab and lobster tails. Boil for 10-15 minutes or until fully cooked. Taste and add more seasoning, coconut milk or butter, according to your liking.
Serve in a platter with the boiled corn.