Seafood Boil

Ingredients

• 6 

  king crab legs (about 2 pounds), thawed if frozen

• 2 pounds 

  unpeeled raw jumbo shrimp (unpeeled), thawed if frozen

• 3 

  (8-ounce) lobster tails, thawed if frozen

• 2 

  medium lemons

• 8 to 10 sprigs 

  fresh parsley

• 1 

  medium yellow onion

• 2 heads 

  garlic

• 14 ounces 

  andouille sausage

• 1 pound 

  baby red potatoes (6 to 8)

• 3 ears 

  corn

• 3 tablespoons 

  olive oil or neutral cooking oil

• 4 quarts 

  water

• 1/2 cup 

  plus 1 tablespoon Cajun or Old Bay seasoning, divided

• 8 ounces 

  mushrooms (optional)

• 4 tablespoons 

  (1/2 stick) salted butter

• Tabasco sauce, for serving (optional)

Description

1. Thaw 6 king crab legs, 2 pounds jumbo shrimp, and 3 lobster tails in the refrigerator if frozen, about 36 hours.

2. Halve 2 medium lemons crosswise. Pick the leaves from 8 to 10 fresh parsley sprigs and finely chop until you have about 1/4 cup. Reserve for the sauce and serving.

3. Prepare the following, adding each to the same medium bowl as you complete it: Peel and quarter 1 medium yellow onion. Cut 2 garlic heads in half across the equator to expose the cloves. Cut 14 ounces andouille sausage crosswise into 2-inch pieces.