Get Account    
Forum Login
Home  |  Magazine  |  Reports  |  Discussion  |  Blogs  |  Photos  |  Tides  |  Weather  |  Community  |  Updates  |  Fishing Info  |  Contact
Entree, Lobster
indoor clambake Servings: 4
Estimated cooking time: 20 min Posted By: captaintrips

Serves 4 to 6
Choose a large, narrow stockpot in which you can easily layer the ingredients. The recipe can be cut in half and layered in an 8-quart Dutch oven, but it should cook for the same amount of time. We prefer small littlenecks for this recipe. If your market carries larger clams, use 4 pounds.

2 pounds small littleneck or cherrystone clams, scrubbed
2 pounds mussels, shells scrubbed and beards removed
1 pound kielbasa, sliced into 1/3-inch-thick rounds
1 pound small new or red potatoes, scrubbed and cut into 1-inch pieces
4 medium ears corn, silk and all but the last layer of husk removed
2 live lobsters (about 1 ½ pounds each)
8 tablespoons salted butter, melted

1. Place the clams and mussels on a large piece of cheesecloth and tie the ends together to secure; set aside. In a large, heavy-bottomed, 12-quart stockpot, layer the sliced kielbasa, the sack of clams and mussels, the potatoes, the corn, and the lobsters on top of one another. Cover with the lid and place over high heat. Cook until the potatoes are tender (a paring knife can be slipped into and out of the center of a potato with little resistance) and the lobsters are bright red, 17 to 20 minutes.

2. Remove the pot from the heat and remove the lid (watch out for scalding steam). Remove the lobsters and set aside until cool enough to handle. Remove the corn from the pot and peel off the husks; arrange the ears on a large platter. Using a slotted spoon, remove the potatoes and arrange them on the platter with the corn. Transfer the clams and mussels to a large bowl and cut open the cheesecloth with scissors. Using a slotted spoon, remove the kielbasa from the pot and arrange it on the platter with the potatoes and corn. Pour the remaining steaming liquid in the pot over the clams and mussels. Using a kitchen towel to protect your hand, twist and remove the lobster tails, claws, and legs (if desired). Arrange the lobster parts on the platter. Serve immediately with melted butter and napkins.

This Recipe was posted on: Apr 18, 2004
Click shopping list above to view ingredients...

Back to Recipe Index

2018 Noreast Media, LLC.
Terms under which this service is provided to you.