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New England Clambake with Extra Lobster
Created by: Howcan Team
Ingredients
- 6 live lobsters (1 1/4 pounds each)
- 24 littleneck clams, scrubbed
- 2 pounds of mussels, debearded and scrubbed
- 2 pounds of red potatoes
- 6 ears of corn, husked and halved
- 2 pounds of kielbasa sausage, cut into 2-inch pieces
- 4 large onions, peeled and quartered
- 4 lemons, halved
- 1/2 cup of melted butter
- 1/4 cup of Old Bay seasoning
- Salt and pepper to taste
Instructions
- Fill a large pot with 2 inches of water and bring to a boil over high heat.
- Layer the lobsters, clams, mussels, potatoes, corn, kielbasa, onions, and lemons in a large steamer basket or on a rack in the pot, starting with the lobsters on the bottom and ending with the lemons on top.
- Sprinkle the Old Bay seasoning over the ingredients and cover the pot with a tight-fitting lid.
- Steam for 30-40 minutes, or until the lobsters are bright red and the clams and mussels have opened.
- While the clambake is steaming, preheat the grill to medium-high heat.
- In a small bowl, mix the melted butter with salt and pepper to taste.
- Transfer the cooked lobsters, clams, mussels, potatoes, corn, kielbasa, and onions to a large serving platter and brush with the seasoned butter.
- Grill the lobster halves for 3-4 minutes on each side, until lightly charred and heated through.
- Serve the clambake with the grilled lobster halves and enjoy!
The New England Clambake is a beloved tradition that dates back to the early days of American history. This iconic seafood feast originated with the indigenous peoples of the region, who would cook a variety of seafood, including clams, lobster, and fish, over hot stones covered with seaweed. As European settlers arrived, they adopted and adapted the clambake, adding their own culinary influences. Today, the New England Clambake is a staple of summer gatherings and beachside celebrations throughout the region. The addition of extra lobster elevates the clambake to new heights, infusing it with rich, sweet flavors and succulent meat. Chefs and restaurants across New England take pride in perfecting this time-honored tradition, using the freshest local seafood and traditional cooking methods to create unforgettable clambakes. For the best version of this dish, head to coastal Maine, where the cold, clear waters yield some of the finest lobster in the world. The key to a successful clambake lies in the quality of the ingredients and the art of layering them in the cooking pit. Whether steamed or grilled, the lobster should be tender and juicy, complementing the briny sweetness of the clams and other seafood. For a unique twist, some chefs incorporate aromatic herbs, such as thyme and parsley, to infuse the seafood with additional depth of flavor. Whether enjoyed at a rustic beachside gathering or a top-rated seafood restaurant, the New England Clambake with extra lobster is a celebration of coastal culinary heritage and the bountiful treasures of the sea.
90 min
6
450 calories
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