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Classic Clam & Lobster Boil Recipe


Boxed makes it easy to throw your own clam and lobster boil. First, order your fresher-than-fresh lobsters and clams, plus Zatarain's famous seven-spice seafood boil seasoning, then add your favorite fixin's like potatoes, smoked sausage, and corn. Then get ready to 'gram -- this one-pot wonder looks impressive but is ready in minutes, making it perfect for a feast with friends.



  1. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Fill with water. Add Zatarain's Crawfish, Shrimp & Crab Boil seasoning and bring it to a boil.
  2. Add onion, two halves of the garlic head, and potatoes to the water once it has come to a boil.
  3. Add lobsters to boiling water. Be sure to remove the rubber from the claws.
  4. Be sure to know the weight of your lobster for proper cooking times (1 lb= 8 minutes, 2 lb=15 minutes, 3 lb=25 minutes. This is the average weight per lobster, not total!)
  5. Loosely bundle the clams into two separate cheesecloth packets. Be sure they have room to open.
  6. 7 minutes before the lobsters are finished, add the clams to the boil. 3 minutes before lobsters are finished, add the corn.
  7. Allow lobsters to cool for 10 minutes after removing them from the water. Drain the water from the pot and arrange the boiled items including the lobster on a large platter.
  8. Serve with lemon wedges and melted butter!


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