Low Country Boil for Four

1 lb (450g) of large shrimp, shell-on and deveined

4 small lobster tails (optional for an upscale twist)

2 lbs (900g) of small red potatoes, halved

4 ears of corn, shucked and quartered

1 lb (450g) smoked sausage, such as andouille, sliced into 1-inch pieces

2 lemons, halved

1 head of garlic, top sliced off to expose cloves

2 large onions, peeled and quartered

1/4 cup (60 ml) of Old Bay seasoning

1 tablespoon cayenne pepper (adjust to taste)

Fresh parsley, chopped for garnish

Salt to taste

4 to 5 quarts of water

Prepare the Broth:

In a large stockpot, bring the water to a boil. Add the Old Bay seasoning, cayenne pepper, garlic head, lemons, and onions. Squeeze the lemons slightly before dropping them into the pot to release their juices.

Cook the Potatoes:

Add the potatoes to the boiling broth and cook for about 10 minutes, or until they start to become tender.

Add Corn and Sausage:

Add the corn and sausage to the pot. Let them cook for another 10 minutes.

Add Seafood:

Add the shrimp and lobster tails to the pot. Cook for about 3-4 minutes, or until the shrimp are pink and opaque, and the lobster tails are cooked through.

Check Seasonings:

Taste the broth and adjust the seasoning with more salt or Old Bay as needed.

Serve:

Drain the ingredients and transfer to a large serving platter or pour out onto a paper-lined table. Garnish with chopped parsley.

Serve with additional lemon wedges, melted butter, and a sprinkle of Old Bay seasoning.