Garlic Butter Cajun Seafood Boil

Instructions

Cook the Vegetables:

1. Bring a large stockpot of salted water to a boil. Add the baby potatoes first and cook for 12–15 minutes, or until fork-tender. Add the corn cobs during the last 8–10 minutes of boiling time.
2. When both the potatoes and corn are tender, use a slotted spoon to transfer them to a large aluminum tray or baking sheet. Set aside and keep warm while preparing the seafood.

Cook the Seafood:

1. In the same boiling water, carefully add the snow crab legs and halved lobster tails. Boil for 5–6 minutes, just until the shells turn bright and the meat begins to firm up.
2. Add the shrimp and cleaned mussels. Cook for an additional 3–4 minutes, or until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that remain closed.
3. Drain the seafood completely and transfer to the tray with the vegetables. Arrange everything in an even layer, ready to receive the sauce.

Prepare the Cajun Garlic Butter Sauce: