Cooking Instructions
- 1
Special Equipment
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots - 2
Fill stockpot with 6 qt. water. Add lemons, bay leaves, salt, peppercorns, and 1/2 cup Old Bay seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- 3
For the lemon butter sauce (optional):
1/4 cup (1/2 stick) unsalted butter or margarine, melted
2 tablespoons (or more) fresh lemon juice, hot sauce (to taste; optional) - 4
Make the lemon-butter sauce:
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place. - 5
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- 6
Serve the shrimp boil:
Serve shrimp boil on a newspaper-lined table or large platters. Serve with sauces alongside, if desired. - 7
Serve with lemon sauce and Cocktail Sauce.
- 8
Cooks' Note
If you can't find small new potatoes, cut larger potatoes into 1 1/2" chunks.
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