Visiting Lee's Seafood House: Menu Favorites, Hours, Location, and Faqs
The menu organizes into two distinct tracks: steam-bag boils calibrated by the pound, and golden, cornmeal-crusted fried plates. The flagship draw remains the customized seafood boil combo. Diners choose their shellfish base, typically pairing Alaskan snow crab legs with headless Gulf shrimp or whole blue crabs, before adding andouille sausage links, red bliss potatoes, and boiled corn cobs.
For purists wary of tearing shells by hand, the fried shrimp platter offers peeled butterflied shrimp fried to a light amber crisp. Sides receive deliberate attention, particularly the hush puppies side, served eight to a basket with an exterior crunch that yields to an airy, sweet-onion interior. The kitchen complements these dishes with an unctuous garlic butter sauce, which features slow-simmered whole cloves blended down to a velvety consistency that balances the fiery pepper heat of the boil marinades.
