Slow-Cooker Old Bay Butter Seafood Boil Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality lobster tails and fresh shrimp if possible. Cold-water lobster tails are sweeter and more tender.

When splitting the tails, use kitchen shears to cut through the top shell, then gently pull the meat up and over the shell so it cooks evenly. This also makes for a prettier presentation.

Don't skip the garlic butter sauce — it's what makes this dish so irresistible. Use unsalted butter to control the salt level, especially since Old Bay contains salt.

If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the butter. The sauce can be made ahead and refrigerated for up to a day.

Variations

• Spicy Cajun Boil: Add 1-2 teaspoons of Cajun seasoning and a pinch of cayenne pepper to the butter sauce. You can also add sliced andouille sausage for extra heartiness.
• Crab and Shrimp Boil: Replace the lobster tails with 1 pound of king crab legs, cut into sections. Add them during the last 30 minutes of cooking to avoid overcooking.
• Vegetarian Version: Omit the seafood and add extra potatoes, corn, and maybe some mushrooms. Use vegetable broth instead of butter for a lighter sauce, or keep the butter for richness.
• Extra Garlic Butter: Double the garlic butter sauce recipe and reserve half to serve on the side for dipping. This is great for those who love extra sauce on their rice.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over low heat or in the microwave at 50% power, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood and vegetables will continue to absorb the butter sauce, making them even more flavorful. Reheat gently in the microwave or on the stovetop, being careful not to overcook the seafood.

The garlic butter sauce can be made up to 2 days ahead and stored in the refrigerator. You can also prep the vegetables (corn and potatoes) a day in advance and keep them in the fridge.

However, do not assemble the slow cooker more than a few hours before cooking, as raw seafood should not sit at room temperature.

Serving ideas

Serve the seafood boil directly from the slow cooker or transfer to a large platter for a family-style presentation. Spoon some of the butter sauce over the top and offer extra sauce on the side.

Steamed jasmine rice is the perfect base to soak up the flavorful butter, and lemon wedges add a bright, acidic contrast.

For a complete meal, add a simple green salad or crusty bread to mop up the sauce. Provide plenty of napkins and seafood crackers for the lobster tails. This dish is messy in the best way, so encourage everyone to dig in and enjoy.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Seafood Boil

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 4 split cold-water lobster tails
• 1 lb raw jumbo shrimp, peeled and deveined
• 3 ears sweet yellow corn, halved
• 1 lb baby red bliss potatoes
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp Old Bay seasoning
• Chopped fresh parsley, for serving
• Lemon wedges, for serving
• 2 cups steamed white jasmine rice, for serving

Instructions

1. Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Arrange the halved corn cobs and baby red potatoes around and on top of the seafood, tucking them into the gaps so everything fits snugly.
2. In a small saucepan over low heat, melt the butter with the minced garlic. Stir frequently until the garlic is fragrant but not browned, about 2 minutes. Remove from heat and stir in the Old Bay seasoning until fully combined.
3. Pour the garlic butter mixture evenly over the seafood and vegetables in the slow cooker. Use a spatula to scrape every last bit of the buttery sauce from the pan.
4. Cover the slow cooker and cook on low for 3 to 4 hours, until the potatoes are fork-tender and the lobster and shrimp are opaque and cooked through. Do not lift the lid during the first 2 hours to keep the heat steady.
5. After 3 hours, check the potatoes by piercing one with a fork. The lobster tail meat should be firm and opaque, and the shrimp should be curled and pink. Use an instant-read thermometer to confirm the thickest part of the lobster or shrimp reaches 145°F (63°C).
6. Using a slotted spoon, lift the seafood, corn, and potatoes out of the butter bath and onto a large platter or individual plates. Spoon some of the remaining butter sauce over the top. Serve hot with steamed jasmine rice, lemon wedges, and a sprinkle of parsley.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

45 g

Fat

34 g

Fiber

5 g

Sugar

8 g

Automatic estimate from the ingredient list, not laboratory-verified.