Old Bay Butter Lobster Tails: Easy Crockpot Seafood Boil Step-by-step instructions

Before you start

Before starting, thaw the lobster tails if frozen and pat them dry. Split each tail lengthwise with kitchen shears, cutting through the shell but leaving the meat intact.

Peel and devein the shrimp. Dice the bell peppers and onion, and cut the celery into thin ribbons. Melt the garlic herb butter and measure the Old Bay. Have a 6-quart slow cooker ready.

Instructions

Layer and Season

1. 1Layer the Seafood
   Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Arrange them in a single layer if possible, so they cook evenly. Spread the diced bell peppers, sweet onion, and celery ribbons over the seafood.
   Look for The vegetables should cover the seafood completely.
   Tip Tuck the lobster tails meat-side up so the butter reaches the meat.
2. 2Add Butter and Seasoning
   Pour the melted garlic herb butter evenly over the vegetables and seafood. Sprinkle the Old Bay seasoning over the top, making sure to coat the exposed surfaces. Do not stir—the layers will meld as they cook.
   Look for The butter pools in the bottom and the seasoning dusts the top.
   Tip For extra heat, add a pinch of cayenne with the Old Bay.

After layering, you'll see the raw seafood nestled under a colorful blanket of peppers, onions, and celery. The butter pools in the bottom and the Old Bay dusts the top. The aroma is fresh and briny with a hint of spice.

Slow Cook

3. 3Cover and Cook Low
   Cover the slow cooker and cook on LOW for 2 1/2 to 3 hours, until the lobster meat is opaque and the shrimp are pink and firm. The butter will melt and bubble gently around the seafood.
   Look for The sauce is gently bubbling and the seafood is pink and opaque.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 2 1/2 hours—cooking times vary by slow cooker.
4. 4Check for Doneness
   Insert an instant-read thermometer into the thickest part of a lobster tail and into a shrimp. The temperature should read at least 145°F (63°C). The lobster meat should be white and tender, not translucent.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid overcooking—the seafood will become rubbery if left too long.

As the slow cooker works, the butter melts and begins to bubble. The kitchen fills with the scent of garlic and Old Bay.

The seafood turns from translucent to opaque, and the vegetables soften. Check that the seafood is cooked through before serving.

Serve

5. 5Scoop and Serve
   Using a slotted spoon, lift the lobster tails, shrimp, and vegetables out of the butter bath and onto a serving platter or individual plates. Spoon some of the garlic butter sauce over the top. Serve hot with steamed rice and lemon wedges if desired.
   Look for The seafood is glistening with butter and the vegetables are tender.
   Tip Reserve extra butter sauce for dipping bread or drizzling over rice.

The finished dish is a glossy, golden mess of buttery seafood and tender vegetables. The sauce is rich and fragrant. Scoop everything onto a platter, spoon extra sauce over the top, and serve hot.

Common mistakes

The most common mistake is overcooking the seafood, which makes it tough and chewy. Start checking at the 2 1/2-hour mark, even if the recipe says up to 3 hours.

Another mistake is not splitting the lobster tails—this prevents the butter from reaching the meat. Also, don't stir the pot during cooking; the layers help the seafood steam evenly.

How to tell it’s done

The seafood is done when the lobster meat is opaque and white, and the shrimp are pink and curled. An instant-read thermometer inserted into the thickest part of the lobster tail and into a shrimp should read at least 145°F (63°C).

The vegetables should be tender but not mushy. The butter sauce should be bubbling gently around the edges. Avoid overcooking, as the seafood will become rubbery.

• Shellfish: 145°F (63°C) in the thickest part