Create this spectacular seafood boil that’s guaranteed to impress! Loaded with succulent lobster, jumbo prawns, buttery potatoes, sweet corn, and smoky sausages, all swimming in a spicy, aromatic broth. This show-stopping feast transforms any gathering into an unforgettable celebration.

Why This Seafood Boil is Special

This isn’t just a meal, it’s an experience! The combination of premium seafood, hearty vegetables, and bold spices creates layers of flavour that develop as everything cooks together. Perfect for garden parties, celebrations, or when you want to treat your family to something extraordinary.

Ingredients

For the Spicy Broth:

• 2 lemons (1 halved, 1 quartered for serving)
• 3 tablespoons seafood seasoning blend (Old Bay style)
• 3 cloves garlic, smashed
• 1 large onion, quartered
• 1 teaspoon extra chilli powder (optional, for heat lovers)
• 6-8 cups water

The Feast Components:

• 2 whole lobsters (400-500g each)
• 600g large prawns, shell-on with heads (or peeled with tails on)
• 800g small new potatoes, halved
• 6-8 ears sweetcorn, cut into thirds
• 300g smoked sausages (chicken sauasages), sliced in half as can be seen in the picture
• 4 tablespoons butter
• Fresh parsley for garnish
• Extra lemon wedges

Method

Step 1: Build the Flavour Base (5 minutes)

1. Fill large pot: Use biggest pot you have with 6-8 cups water
2. Create aromatic broth: Add halved lemon, garlic, onion, seafood seasoning, and chilli powder
3. Bring to rolling boil: High heat until vigorously bubbling

Step 2: Cook in Order of Timing (15 minutes)

1. Potatoes first: Add halved new potatoes, cook 8-10 minutes until just tender
2. Add corn: Drop in corn pieces, cook 5 minutes until bright yellow
3. Lobster time: Add whole lobsters, cook 8-10 minutes until bright red
4. Sausages next: Add sliced sausages, cook 3 minutes to heat through
5. Prawns last: Add prawns for final 2-3 minutes until pink and curled

Step 3: The Grand Finale (5 minutes)

1. Reserve broth: Carefully remove all ingredients, keeping 1 cup of cooking liquid
2. Create butter sauce: Whisk butter into reserved hot broth until melted
3. Arrange feast: Spread everything on large serving tray or newspaper
4. Drizzle magic: Pour butter broth over entire spread
5. Garnish beautifully: Scatter fresh parsley and lemon wedges

Pro Tips for Seafood Boil Success

Timing is Everything: Add ingredients based on cooking time, longest first, quickest last Don’t Overcook Seafood: Prawns and lobster cook incredibly quickly once water returns to boil Size Matters: Cut potatoes and corn uniformly for even cooking Butter Boost: The butter-broth mixture is what makes everything irresistible

Perfect Presentation

Traditional Style: Spread on newspaper with plenty of kitchen roll Elegant Version: Large wooden board or serving platters Family Style: Big bowls in centre of table with crackers and picks Garden Party: Trestle table with brown paper covering

Essential Accompaniments

Must-haves: Nutcrackers, seafood picks, finger bowls with lemon Sauces: Garlic butter, cocktail sauce, hot sauce on the side Bread: Crusty French bread or dinner rolls for soaking up juices Drinks: Cold beer, white wine, or fresh lemonade

Customisation Options

Seafood Swaps: Add mussels, clams, or crab legs for variety Vegetable Additions: Try baby carrots, Brussels sprouts, or mushrooms Spice Levels: Adjust chilli powder and seasoning to taste Budget Version: Skip lobster, double the prawns and sausages

Shopping Tips

Fresh is Best: Buy seafood on day of cooking for optimal flavour Frozen Options: Thaw completely and pat dry before cooking Sausage Choice: Smoked varieties add the best flavour depth Seasonal Corn: Fresh corn on the cob makes all the difference

Scaling for Crowds

Double Everything: Recipe easily scales up for larger gatherings Multiple Pots: Use 2-3 pots for very large groups Prep Ahead: Clean seafood and prep vegetables hours in advance Keep Warm: Transfer to slow cooker on warm setting if needed

Food Safety Notes

Internal Temperatures: Lobster should reach 60°C, prawns should be pink throughout Fresh Seafood: Use within 24 hours of purchase Hot Holding: Don’t leave seafood at room temperature longer than 2 hours

Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 4-6 people | Difficulty: Intermediate