Seafood Boil for Two

I was really lucky yesterday to be visiting a good account of mine. If you are in the Northern Virginia area you should check them out.  They buy very good quality and give very generous portions. The owner and I were talking about the ridiculous price of King Crab Legs. Currently at around $24.00 a pound wholesale and the owner was complaining if that were not high enough there was usually one or two pounds of broken pieces in each twenty pound box.  I suggested I would buy the broken pieces whenever he had some.  He proceeded to give me two pounds of pieces.

I went home and ate about a pound and a half last night.  I was not sure what to do with the left over pieces so I decided to make a seafood boil for the 4th of July! Very easy to make just make sure to put the various seafood ingredients in at the proper times so as to not overcook them. Also any clams that do not open discard.

Seafood Boil for Two

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2 people


  • 8 Cups Water
  • 1 Can Beer
  • 3 Each Bay Leaves
  • 2 Each Lemon
  • 1 Each Onion Quartered
  • 3 Cloves Garlic Peeled
  • 1/2 Cup Old Bay Seasoning
  • 1/2 Pound Shrimp Large prefereably 16/20 ct. Peeled and deviened.
  • 2 Each Lobster Tail 4 Ounce is good size
  • 1 Lbs Middleneck Clams
  • 1 Lbs Crab Legs Snow, Dungeness, or King
  • 2 Links Andouille Sausage Sliced
  • 2 Ear Corn Cut in half
  • 1 Tsp Hot Sauce
  • 1/2 Pound Baby Yukon Gold Potatoes Red will work as well. Half of either you use.


  • Bring Water, Beer, one Lemon Quartered, Onion Quarted, Garlic, Bay Leaves and Old Bay Seasoning to a simmer. Simmer for 30 minutes.
  • Add halved potatoes cook 10 minutes
  • Add Corn cook 10 minutes
  • Add crab legs and lobster tails cook 5 minutes maintaining medium simmer
  • Add Clams and Shrimp cook 5 minutes
  • Divide Seafood, Potatoes, Corn and Sausage into 2 big bowls. Strain the broth and add about a cup of the broth to both bowls. Serve immediately with lemon wedges from remaining lemon.


Serve with crusty sour dough bread, extra old bay for dipping, butter, and hot sauce. 


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