Sarasota's Florida Boiled Seafood Pot

READY IN: 40mins
SERVES: 6-10
YIELD: 5-10


  • 6
    large sweet onions, cut in half
  • 6
    cobs sweet corn, cleaned and cut in half (I like white corn, but get what looks good)
  • 36
    medium red potatoes
  • 12
    sausage links, cut in 1/3 's
  • 2
    (11 ounce) boxes frozen artichoke hearts
  • 3
    lbs mussels
  • 3
    lbs clams
  • 5
    lbs snow crabs
  • 4
    lobster tails (you can add more or less if you want)
  • 4
    lbs large shrimp, peels and tails on
  • 4
    lemons, cut in quarters
  • 3
    (12 ounce) bottles beer (now I just use miller or any inexpensive beer, you can always use water, I just like the flavor of t)
  • Old Bay Seasoning (3/4 cup Old Bay to 6 quarts of water, the amount of water depends on how many ingredients. I try to )


  • Method -- The only method to this is layering, One or two layers of an ingredient, cook a bit, then the next layers, cook, etc., it is very easy. Drain, serve and enjoy! The only prep, is cutting the onions and lemons. When I buy my seafood, I also make sure the fish guy cleans my mussels and clams so I don't have to worry about that when I get home, but I do rinse them just to be safe but I don't have to clean them, just a quick rinse is all they need. The rest you can just throw inches.
  • Rinse and brush your potatoes well. Now large ones, I cut in half, medium to small, I just leave whole, either way. Cut the large onions in half, thaw the artichokes and quarter your lemons.
  • Boiling Liquid -- Add the beer and water to equal 6 quarts along with 3/4 cups Old Bay and bring to a boil.
  • As it starts to boil reduce the heat to medium high and add in the onions and potatoes and cover. Add 1-2 lemon wedges. Cook 5-7 minutes.
  • Then add in the corn (cobs cut in half, silk cleaned), also the sausage links cut in 1/2 or 1/3'rds, cover again for 5-7 minutes.
  • Then add in the artichokes and a couple lemon wedges, topped with lobster, mussels, clams, crab and more lemon and cover again, about 10 more minutes until the mussels and clams begin to open.
  • If you need more water, add another 3 quarts and 2/3 cup Old Bay and turn to high and bring to a boil, covered, and then reduce back to medium. Just keep an eye on the clams and mussels. When they start to open is when you want to add the shrimp.
  • Add the shrimp and the remaining lemon wedges, squeeze a couple on top of the shrimp, cover, and cook until the shrimp are pink and they begin to curl.
  • Turn off the heat. DONE! Just lift up the strainer, or drain if just using a pot on the stove or grill and pour everything on the table.
  • It is the best meal ever, and fun. Now, I make a spicy cocktail sauce and a garlic herb butter, but use what you like. Grill or just bake some bread to soak up the butter sauce and enjoy with the seafood. I served some roasted tomato soup with this once which was really good and then just a fresh tomato bread salad another time, so please serve what you like, but it is so much fun. And I say this serves 6 possible 8-10 depending of your guests, so have fun what you add.