Ingredients:

  • 1 gallon Cold Water (4 litres)
  • 12 oz Beer (Lager or Pale Ale, optional)
  • 3 large Lemons, halved
  • 1 large Yellow Onion, quartered
  • 1 head Garlic, halved horizontally
  • 6 whole Dried Bay Leaves
  • 1/2 cup Old Bay Seasoning
  • 2 Tbsp Kosher Salt
  • 2 lbs Small New Potatoes (900g), scrubbed
  • 5 lbs Smoked Kielbasa Sausage (680g), sliced into 1.5-inch pieces
  • 4 ears Corn on the Cob, husks and silks removed, broken into thirds
  • 2 lbs Large Shrimp (21/25 ct, 900g), shell-on, deveined
  • 1/2 cup Unsalted Butter (115g), melted, for serving
  • 2 Tbsp Fresh Parsley (optional garnish)

Instructions:

  1. Prep the Aromatics: Slice the sausage, quarter the onion, halve the garlic head, halve the lemons, and scrub the potatoes. Set aside the shrimp, corn, and sausage.
  2. Build the Boil Liquid: In a large stockpot (minimum 16-quart), combine the water, beer (if using), 1/2 cup of Old Bay, kosher salt, lemons, quartered onion, and halved garlic head.
  3. Bring to a Rolling Boil: Cover the pot and bring the liquid up to a vigorous, rolling boil over high heat. Boil for 5 minutes to infuse the water with aromatics and seasoning. Taste the water; it should be aggressively salty and spicy. Adjust seasoning if necessary.
  4. Add Potatoes: Drop the new potatoes into the actively boiling liquid. Cover and return to a boil. Reduce heat to maintain a rolling simmer. Cook for 15–20 minutes, or until the potatoes are just tender (al dente).
  5. Add Sausage and Corn: Add the sliced sausage and the pieces of corn on the cob. Stir gently. Return to a boil and cook for 5–7 minutes, until the corn is tender-crisp.
  6. Add the Shrimp: Increase the heat back up to a hard boil if necessary. Add the shrimp. Stir immediately and cover the pot. Cook for precisely 2–3 minutes.
  7. Drain Immediately: Remove the pot from the heat. Use a very large colander to immediately drain the entire contents, discarding the boiling liquid, onions, and lemons. Give the pot a firm shake to remove excess moisture.
  8. Toss and Serve: Transfer the hot boil contents back into the empty stockpot. Add 2 tablespoons of melted butter and a light sprinkling of fresh Old Bay (about 1 tsp). Toss briefly to coat.
  9. The Grand Presentation: Line a large table with newspaper or butcher paper. Tip the entire contents of the pot directly onto the paper. Serve immediately with the remaining melted butter and fresh lemon wedges on the side.