Boiled times for seafood
Boiled is a popular and reliable way to prepare shellfish / seafood. Below you'll find standard cooking times to help you achieve the right doneness.
| Food | Cooking time (min) |
| Clams | 3-4 |
| Cockles | 3 |
| Crab bodies and claws | 6 |
| Goose barnacles | 1 |
| Large king prawns | 2-3 |
| Large lobster | 25-30 |
| Large ox | 20 |
| Large spider crab | 18 |
| Large velvet crab | 6-7 |
| Lobster | 20 |
| Medium king prawns | 1-2 |
| Medium lobster | 20 |
| Medium ox | 18 |
| Medium spider crab | 15 |
| Medium velvet crab | 5-6 |
| Mussels | 3-5 |
Note: Cooking times may vary slightly depending on the size, weight, and thickness of the food, as well as equipment and altitude. Always check doneness.
Boiled works well for shellfish / seafood because it helps balance flavor, texture, and convenience. For consistent results, keep pieces uniform in size and avoid overcooking. If you're unsure, start with the lower end of the time range and test doneness, then adjust as needed.
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