South Louisiana’s Cajun seafood boils are world-famous. Much more than just a delicious and hearty meal, seafood boils are all-day events for friends and family to enjoy together. Good food and good company—you can’t beat it.
While lobster isn’t traditionally the star of the show, it’s a great way to change up the classic Louisiana crawfish boil. If you’re in the mood to try something new, we highly recommend giving lobster a try. After all, lobsters are basically just big crawfish!
Follow these steps to host your boil like a pro.
A Cajun lobster boil should be a larger-than-life feast! Make sure you have enough ingredients so everyone can eat their fill (and then some). You’re going to want at least one fresh lobster for each guest. For each lobster, you should also have at least 2-3 cobs of corn and 5-6 potatoes. You can eye the other ingredients:
While the lobsters will provide plenty of protein, you can also add crawfish, shrimp, crab, and/or andouille sausage if you want to go all out with a seafood boil. However, in this guide, we’re just going to focus on how to conduct a lobster boil.
For the seasoning, we recommend 6 pounds in an 80 to 100 qt pot. One Boil Boss seafood boil seasoning bag weighs 1 pound, so six of them should do the trick. Check our seafood boil seasoning calculator to find the ideal ratio for your pot.
You can use the same crawfish boil equipment to make lobster, as the only difference is the size of your crustaceans! Here’s what you’ll need:
Using the correct amount of water is crucial. Too much, and you’ll have weak flavor; too little, and the flavor will be overwhelming.
Optional: Add 1/4 cup of sea salt for each gallon of water.
Light the burner, and set it to medium heat. Make sure you don’t turn it too high, as you don’t want the tank to freeze over.
The lobster boil is ready to kick off! Once the water is boiling, add your seasoning, celery, onions, garlic, and any other aromatics. Squeeze the juice of the lemons into the pot. You can toss the squeezed lemon rinds right into the pot or discard them.
Wait for 20-25 minutes or so. The flavors are all coming together, creating a stock. Taste it, and make adjustments if needed.
Once your stock is complete (20-25 min., or to taste), it’s time to add the other ingredients. Don’t add everything at once! The goal is for everything to be perfectly cooked at the end, so plan when to add the ingredients for your Cajun lobster boil accordingly.
There is the option to remove cooked potatoes and corn at this point in order to make room for the lobsters and also prevent overcooking these vegetables. Once the stock is back to a rolling boil, it's time to add the lobsters.
The amount of time you’ll need to boil the lobsters depends on their size.
With so many lobsters, there’s bound to be size differences. Add your biggest lobsters first and your smallest ones last. Other factors to consider when planning out the timing for your lobsters are pot size, water volume, and the number of lobsters being cooked at once.
Key Items to Consider:
Bring the water to a rolling boil to ensure the water temperature stays high enough when the lobsters are added. The water’s temperature for a lobster boil should be at 212°F. After adding the lobsters, allow the water to return to a rolling boil before starting your timer.
Use the Boil Boss Thermo-Paddle™ to stir the pot and track the temperature at the same time. Adjust the Boil Boss Triple Jet Burner as needed to maintain the correct temperature.
The lobsters are done when the shells are bright red and the antennae can pull out easily. The meat should be white, succulent, and perfectly cooked and juicy, not translucent and gelatinous. Once everything is cooked to perfection, use the Boil Boss cooling ring to cool the pot. Carefully pour the water out.
Traditionally, seafood boils are poured right onto a long, newspaper-lined table. You can take the same approach with a Cajun lobster boil, or you can simply use plates. We highly recommend the self-serve table approach, as it creates a sense of comradery as everyone digs in together. Don’t forget drawn butter, lemon wedges, and Louisiana hot sauce on the side!
There you have it! Now that you know how to host an unforgettable lobster feast, explore our innovative solutions so you can eliminate the stress and hassle. Our patented seafood boil supplies will make your experience so much easier (and tastier), so don’t boil without ‘em! Place your order now so you’re ready for the big day. Enjoy your lobster boil!
Seafood boils are (quite literally) steeped in Cajun tradition. Here in Louisiana, people have been getting together to boil crawfish, shrimp, and other seafood since the 1700s. Good food with good company—what better way to pass a good time? The classic crawfish boil is a classic for a reason. That said, sometimes you may want to change it up to keep things interesting.
Struggling with slow, inefficient crawfish, shrimp, or crab boil burners? Traditional designs waste time and propane, making it tough to get perfectly cooked seafood every time. But with the Boil Boss Triple Jet Burner, those days are over. We created the patent-pending Boil Boss Triple Jet Burner to take the stress out of cooking and help deliver the results you want from your boil.
Nothing beats Mardi Gras, especially when you’re celebrating with a Fat Tuesday crawfish boil. In Louisiana, indulging in a proper seafood boil is a favorite pastime among the locals and a rite of passage for new residents and guests. It’s no surprise the tradition is closely intertwined with Mardi Gras—the holiday celebrated around the world, but especially here in the Pelican State.