Use this before choosing the pot
The planner estimates shell-on seafood, potatoes and corn from an adult-equivalent guest count. Actual yield varies substantially among shrimp, crab, lobster, mussels and clams.
Check the pot manufacturer’s safe fill level. Large batches may need more than one pot or several controlled waves rather than an overfilled vessel.
Safer service
- Keep guests away from the draining area.
- Add ingredients from longest to shortest cooking time.
- Discard bivalves that do not open after cooking.
- Use clean serving tools and provide shell-disposal bowls.
Burn and food-safety warning: Boiling liquid, steam and heavy pots can cause severe injury. Use stable equipment and verify shellfish temperature.
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