New England Lobster Bake recipe
Keep all ingredients well chilled until ready to cook.
Stove top
• Put the ingredients into a large stock pot(s) with the potatoes on the bottom, then the chorizo,
clams, mussels and the lobster on top. Add two cups of water/white wine/pale ale or medium bodied beer.
• Cover the pot and bring it to a low boil over medium-high heat, just until steam escapes. Turn down the
heat to low and cook for 15 minutes. Before empting the pot test that the potatoes are fork tender, the
clams and mussels are open and the lobster is bright red and has reached an internal temperature of 145
degrees.
• Strain the broth if desired, being careful to avoid any sand or grit.
• Discard unopened mussels and clams.
• Melt the butter.
• Serve the lobster bake with the melted butter, lemon wedges, broth if desired, and baguette.
• Place lobsters on a hot grill over medium high heat and cook until the shells are bright red and internal
temperature reaches 145 degrees, approximately 15 minutes.
• Grill the clams and mussels over medium high heat until they have opened, approximately 5-7 minutes.
• Grill the potatoes directly over a medium heat or in a foil pan with olive oil or butter, salt and pepper. Cook
until fork tender 14-18 minutes.
• Grill the corn directly over a medium low heat or in a covered foil pan with
½
” of water over medium high
flame. Cook until the color of the corn deepens on all sides, approximate 5-7 minutes.
• Discard unopened mussels and clams.
• Melt the butter.
• Serve the lobster bake with the melted butter, lemon wedges, broth if desired, and baguette.
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