Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Old Bay Seafood Boil with Lobster Tails Tips, FAQ & printable recipe

Name: Slow Cooker Old Bay Seafood Boil with Lobster Tails
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Cajun
Ingredients: 4 split cold-water lobster tails; 1 lb raw jumbo shrimp, peeled and deveined; 8 oz smoked Andouille sausage, sliced into coins; 1 1/2 lb halved baby potatoes; 1/2 cup melted garlic herb butter; 2 tbsp Old Bay seasoning; 2 cups steamed white jasmine rice, for serving; Lemon wedges, for serving

By Clara Weller · Oct 29, 2026

Slow cooker seafood boil with lobster tails, shrimp, sausage, and potatoes in a buttery Old Bay sauce

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 6

Tips for success

For the best texture, do not overcook the seafood. Set a timer and check at the 3-hour mark — the potatoes may be done sooner, and the shrimp can be removed early if needed.

You can also add the shrimp and lobster during the last 30 minutes of cooking if you prefer a firmer texture, but the slow-cooked version yields a very tender result.

To make the dish even more indulgent, serve with crusty bread for dipping into the garlic butter sauce. The leftover sauce is also delicious tossed with pasta or used to drizzle over roasted vegetables.

If you like extra heat, serve with hot sauce on the side, and always provide lemon wedges to brighten the rich flavors.

Variations

Spicy Cajun Boil: Increase the Old Bay to 3 tablespoons and add 1 teaspoon of cayenne pepper and 1/2 teaspoon of smoked paprika. Add a few dashes of hot sauce to the butter before pouring over the ingredients.
Lemon Garlic Butter Boil: Add the zest and juice of one lemon to the melted butter along with 4 cloves of minced garlic. Reduce the Old Bay to 1 tablespoon and add 1 teaspoon of dried thyme.
Crab and Corn Boil: Replace the lobster tails with 1 pound of crab legs (cut into sections) and add 2 ears of corn, each cut into 4 pieces. Add the corn along with the potatoes and cook as directed.
Coconut Curry Seafood Boil: Replace the garlic herb butter with 1/2 cup of melted coconut oil mixed with 2 tablespoons of curry powder and 1 teaspoon of turmeric. Omit the Old Bay and add 1 can of coconut milk to the slow cooker.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the seafood.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered skillet over low heat with a splash of water or broth until warmed through, or in the microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will absorb more flavor as it sits, but the shrimp and lobster may become softer. Reheat gently in a skillet over low heat or in the microwave in 30-second intervals, being careful not to overcook.

The ingredients can be prepped a day ahead: split the lobster tails, peel the shrimp, slice the sausage, and halve the potatoes. Store them separately in the refrigerator.

Assemble the slow cooker the next morning and cook as directed. The butter and seasoning can also be mixed ahead and stored in a small container.

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 garlic butter sauce over the top and serve with steamed jasmine rice on the side. Lemon wedges are essential for squeezing over the seafood to cut through the richness.

For a more casual meal, serve the boil in shallow bowls with the rice on the bottom and the seafood piled on top. Provide small forks and plenty of napkins, as the buttery sauce is irresistible. A crisp green salad with a light vinaigrette would round out the meal nicely.

Frequently asked questions

Can this recipe be made without lobster tails?

Yes, simply increase the shrimp to 1 1/2 pounds or add another type of seafood like scallops or crab legs. Adjust the cooking time accordingly — scallops may cook faster, so check at the 3-hour mark.

What is the best way to split lobster tails?

Use sharp kitchen shears to cut lengthwise through the top shell, stopping at the tail fin. Spread the shell open slightly to expose the meat. This allows the butter and seasoning to penetrate the meat as it cooks.

Can this be cooked on high instead of low?

Yes, cooking on high for 2 to 2 1/2 hours will work, but the texture of the seafood may be slightly less tender. Check the potatoes for doneness and the seafood temperature before serving.

How do you keep the shrimp from becoming rubbery?

Do not overcook. Shrimp are done when they turn pink and opaque, which typically takes about 3 to 4 hours on low. If you are concerned, add the shrimp during the last 30 minutes of cooking.

What can be used instead of Old Bay seasoning?

A combination of celery salt, paprika, black pepper, and cayenne can mimic Old Bay. Mix 1 tablespoon celery salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne as a substitute.

Recipe card

Slow Cooker Old Bay Seafood Boil with Lobster Tails

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

4 split cold-water lobster tails
1 lb raw jumbo shrimp, peeled and deveined
8 oz smoked Andouille sausage, sliced into coins
1 1/2 lb halved baby potatoes
1/2 cup melted garlic herb butter
2 tbsp Old Bay seasoning
2 cups steamed white jasmine rice, for serving
Lemon wedges, for serving

Instructions

Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the sliced Andouille sausage coins and halved baby potatoes over the seafood.
Pour the melted garlic herb butter evenly over the top. Sprinkle the Old Bay seasoning generously over all the ingredients.
Cover the slow cooker and cook on low for 4 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The lobster tails should be firm and the meat should register 145°F (63°C) when checked with an instant-read thermometer.
Check that the potatoes are tender by piercing one with a fork. The shrimp should be curled and pink, and the lobster meat should be opaque and easily pull away from the shell.
Using a slotted spoon, lift the seafood, sausage, and potatoes out of the butter bath and onto a serving platter or individual plates. Serve hot with steamed jasmine rice and lemon wedges on the side.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories: 620
Protein: 38 g
Carbohydrates: 35 g
Fat: 36 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.