Red Lobster’s Crabfest Seafood Boil

Every summer needs a feast. Something messy, buttery, joyfully loud. Something shared across picnic tables, beach towels, or back porches with fingers glistening and faces glowing. This season, Red Lobster brought the party straight to the table with their first-ever Seafood Boils—and we couldn’t resist making a version at home. If you’ve ever cracked crab legs under string lights or passed shrimp with a wink across the table, this one’s for you.

Crabfest 2025 introduced two big-bag boil experiences: the Mariner’s Boil, packed with lobster, shrimp, snow crab, and hearty veg, and the Sailor’s Boil, a simpler, sausage-forward combo that still delivers smoky-sweet satisfaction. Both come tossed in your choice of Cajun butter, roasted garlic butter, or that classic Old Bay seasoning—and both are best eaten with friends, napkins, and no shame.

Now let’s bring that salt-kissed, butter-drenched magic home.

How to make Red Lobster’s Crabfest Seafood Boil

To get that authentic Crabfest feel, you’ll need a big pot, fresh seafood, and the boldness to shake it all up in butter. We’ve recreated a version that mirrors the Mariner’s Boil—Red Lobster’s signature showstopper. It features Maine lobster tails, snow-crab clusters, jumbo shrimp, and classic sides like corn and potatoes, all tossed in hot Cajun butter.

No need to serve this formally. Lay down some newspaper, grab a big mixing bowl or heatproof bag, and get shaking.

Ingredients, instructions and tips

Serves: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

• 4 small lobster tails (4–5 oz each)
• 1 lb snow crab clusters
• 1 lb large shell-on shrimp
• 12 oz smoked andouille sausage, sliced
• 4 ears of corn, halved
• 1½ lb baby red potatoes, halved

For the boil broth:

• 8 quarts water
• 2 lemons, halved
• ½ cup Old Bay seasoning
• 6 garlic cloves, smashed
• 1 onion, quartered
• 2 bay leaves

For the Cajun butter sauce:

• ½ lb (2 sticks) unsalted butter
• 1 Tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp black pepper
• Juice of 1 lemon
• Optional: pinch of cayenne for heat

Instructions

1. In a large stockpot, combine the water, lemons, Old Bay, garlic, onion, and bay leaves. Bring to a boil and simmer for 10 minutes to infuse the flavor.
2. Add the potatoes and cook for about 8 minutes.
3. Drop in the lobster tails and cook for 5 minutes.
4. Add crab clusters and corn; simmer another 4 minutes.
5. Finally, add shrimp and sausage, cooking just 3 minutes more until the shrimp are pink and sausage is hot through.
6. While the pot simmers, melt the butter in a small saucepan. Stir in Cajun seasoning, paprika, pepper, and lemon juice. Let it bubble gently for a minute.
7. Drain the pot (remove aromatics) and place everything in a large mixing bowl or food-safe bag. Pour the butter sauce over, cover tightly, and shake to coat—this step locks in the flavor and mimics Red Lobster’s signature tableside shake.
8. Serve immediately with lemon wedges, crusty bread, and extra napkins.

Tips

• Keep your seafood cold until ready to cook—especially shrimp and crab.
• If you’re nervous about overcooking the lobster, boil it separately and add it at the end.
• Use a slotted spoon or spider strainer for easy draining.

What to serve with the dish

This is a hands-on, no-frills kind of meal, but that doesn’t mean you can’t pair it well.

Bread is essential—think warm sourdough, baguette slices, or even flaky biscuits to mop up the butter.

Drinks? Stick with citrusy lagers, crisp white wines, or make your own “Purple Haze” (a Red Lobster cocktail clone: gin, lemonade, desert pear syrup).

Sides:

• Classic coleslaw (the cool crunch is everything here)
• Green salad with vinaigrette
• Watermelon slices or fresh pineapple for a sunny finish

Make it feel like summer, even if you’re eating indoors.

Ingredient substitutes

Here’s how to switch things up if you don’t have access to everything:

• Lobster tails: Swap in langoustines or extra crab legs if lobster is too pricey or unavailable.
• Snow crab: Dungeness or king crab works too—just add 2–3 minutes to cooking time.
• Andouille sausage: Use kielbasa or turkey sausage for a milder taste.
• Potatoes: Baby Yukon golds or quartered fingerlings are great subs.
• Cajun butter: Try roasted garlic butter instead: melt butter with 3–4 roasted garlic cloves and a pinch of parsley.
• No Old Bay? Mix 1 Tbsp celery salt, 1 tsp paprika, and a dash of clove or nutmeg as a homemade hack.