Lobster Bake – 4 Servings
Looking for a traditional, rustic, and easy to make one pot New England favorite inside? Here’s a simple lobster bake with live lobsters, steamer clams, corn on the cob and, potatoes. The combination creates another New England classic.
4 – 1 to 1 ½ pound live lobsters
1 pound – Steamer clams
8 – Medium scrubbed unpeeled Red Bliss potatoes
4 – Small sweet onions, peeled
2 – Ears of freshly shucked corn – snapped in half
2 Tbps – Freshly ground black pepper
½ cup – chopped fresh parsley
1/4 cup – Unsalted butter
Rinse clams. Place them in a large bowl in cold water for about a half-hour and then drain and rinse again. In a large pot, big enough to accommodate all of the ingredients, add enough water to float the potatoes. Bring the water to a boil and add potatoes and corn. Cover the pot and steam for five minutes.
Next, add all the lobsters headfirst followed by the clams, cover, and steam for about 5 minutes. Melt butter while the lobsters and clams are steaming.
When done, remove ingredients from the pot and lace lobster, clams, corn, and potatoes on the individual serving plates. Garnish with chopped parsley. Ladle broth from the pot into individual bowls for dipping the clams. Serve with ramekins of melted butter for dipping the lobster.