Red Lobster Lobsterfest Boil Copycat Recipe (More Fun Than Expected)
They brought the classic seafood boil experience to the table and I couldn't resist ordering it! Lobster, shrimp, red potatoes, and corn come in a shake-and-serve bag that you literally shake to coat everything in buttery seasoning. It's messy, interactive, and tastes like summer cookout vibes. Way more fun than expected.
Ingredients
Main ingredients
- Lobster tails (4-5 oz each, thawed) 2 pieces
- Large raw shrimp (16-20 count, peeled and deveined) 0.75 lb
- Red potatoes (small, halved) 8 oz
- Corn on the cob (cut into thirds) 2 pieces
- Smoked sausage (optional, sliced) 4 oz
- Lemon (cut into wedges) 1 piece
Seasonings/Sauce
- Unsalted butter 8 tbsp
- Old Bay seasoning or seafood seasoning 1.5 tbsp
- Fresh garlic (minced) 2 tsp
- Fresh parsley (chopped) 2 tbsp
- Kosher salt 0.5 tsp
- Black pepper 0.25 tsp
Nutrition summary
Carbohydrates
42 g
21%
Protein
38 g
19%
Fat
46 g
60%
Cooking steps
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1
Preheat oven to 425°F. Bring a large pot of salted water to a boil. Add halved red potatoes and boil for 8-10 minutes, until just fork-tender. Add corn pieces for the last 4 minutes. Drain well and set aside.
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2
Meanwhile, melt unsalted butter in a saucepan over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in Old Bay seasoning, parsley, kosher salt, and black pepper. Simmer 1 minute to infuse flavors. (Red Lobster tip: Infusing the butter is key to coating every bite with signature flavor.)
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3
Pat lobster tails and shrimp dry. With kitchen scissors, cut lobster shell down the back and carefully pull meat slightly out over the shell—this is classic Red Lobster restaurant-style presentation.
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4
In a large mixing bowl, toss potatoes, corn, shrimp, sausage (if using), and lobster tails with half of the seasoned butter. Spread contents onto a large foil sheet or use a heavy-duty oven bag for 'shake-and-serve' effect (just like Red Lobster). Seal tightly.
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5
Bake on a rimmed baking sheet for 12-14 minutes until shrimp are pink and lobster tail is opaque but still tender. (Red Lobster tip: Keep the seafood in a single layer for even cooking, and don’t overbake—perfect timing ensures the lobster stays sweet, not rubbery.)
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6
Remove from oven. If using a bag, give it a good shake to coat everything in buttery seasoning. Pour the remaining seasoned butter over the top and garnish with fresh parsley. Serve immediately with lemon wedges and plenty of napkins—just like the fun, messy Lobsterfest Boil experience!
Personalized Q&A
Q. Does this Red Lobster Lobsterfest Boil copycat recipe taste like the restaurant version?
Absolutely! This recipe uses classic Red Lobster touches like butter-poached lobster, generous Old Bay seasoning, and the signature 'shake-and-serve' presentation. Infusing the butter with garlic and herbs, plus finishing with a big shake in the oven bag, is exactly how Red Lobster achieves their bold flavor and fun tableside experience.
Q. How do I make sure my lobster and shrimp stay tender, not rubbery?
Key tip: Cook the seafood just until the shrimp turn pink and the lobster is opaque—about 12-14 minutes at 425°F. As noted in Step 5, don’t overbake. Pulling the lobster meat slightly over the shell before cooking also helps it stay juicy, just like Red Lobster does.
Q. Can I use fresh lobster instead of frozen tails?
Yes! Fresh lobster tails are perfect for this boil—just make sure they’re 4-5 oz each, and thawed if frozen. Pat them dry before seasoning, and follow the same preparation and baking instructions for a true Red Lobster result.
Q. How many calories are in one serving of this Lobsterfest Boil?
One generous serving is about 790 kcal. Each serving provides 42g carbs, 38g protein, and 46g fat for a satisfying, protein-rich meal.
Q. What's the best way to reheat leftovers without drying out the seafood?
For best results, reheat gently: Place the leftover boil in a covered dish with a splash of water or extra melted butter and warm it in a 300°F oven for 8-10 minutes until just heated through. Avoid microwaving, as it can make seafood tough.
