• Begin by prepping your onions, lemons, and orange.
• Dice your onions, and cut your oranges in halves.
• Cut the corn into 3rds and chop the sausage to your desired size.
• Personally, I prefer to brown the sausage prior to adding to the boil.
• Once the sausage is mostly cooked, add in your onions and sauté for 2-3 minutes.

Start the Broth

• In a large pot (preferably a 5-gallon pot), combine the 2 gallons of water, chicken stock, lobster base, red pepper flakes, Lemon Bae or Old Bay, bay leaves, halved garlic, quartered onions, and fresh thyme.
• Bring the mixture to a rolling boil.

Cook the Potatoes

• Once the broth is boiling, add the Yukon gold potatoes.
• Cook for about 15 minutes, or until they are fork-tender.

Add Sausage and Corn

• Next, stir in the smoked sausage and corn.
• Allow everything to simmer together for about 5-7 minutes.
• Timing is important, to ensure you do not overcook anything. Begin by adding the things that take the longest to cook (potatoes, corn etc) - and then gradually start adding the seafood - starting, again, with the items that take the longest.

Add the Seafood

• Now it’s time for the star of the show! Add the snow crab legs, lobster tails, and blue crabs (if using) to the pot.
• Squeeze the juice from the halved lemons and orange into the pot, then toss the squeezed halves in as well.
• Cook for an additional 5-7 minutes, or until the shrimp turn pink and the crab is heated through.
• Shrimp and Mussels cook the fastest, so they go in last. Also, make sure to season in layers as you go.

Make the Sauce

• While the seafood is cooking, melt the 4 sticks of butter in a small saucepan over low heat.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Stir in the juice of ½ lemon and Lemon Bae seasoning.

Serve

• Carefully drain the seafood boil, then spread everything out on a large table covered with butcher paper or a large serving platter.
• Drizzle the melted butter sauce over the top, and sprinkle with additional Hot AP seasoning for an extra kick!

Dig In!

• Serve hot and enjoy the communal experience of digging into this incredible seafood boil.
• Have plenty of napkins on hand—things might get a little messy, but that’s all part of the fun!