Indoor Lobster ClambakeINGREDIENTS
2 LIVE Maine Lobsters
1/2 lbs red potatoes
2 ears corn on cob
1/2 T ground black pepper
3 lbs Steamer Clams, scrubbed
1 1/2 lbs Mussels, cleaned and de-bearded
1 1/2 lbs Shrimp, large
1 1/2 T sea/kosher salt
2 C dry white wine
Make sure you have a large stock pot. Layer the ingredients on top of the onions and garlic in the stockpot in the following order: potatoes, corn, kosher salt and pepper, clams, mussels, shrimp, and lobster. Pour in the white wine.
Cover and cook over medium heat for approximately 15 minutes or until the steam starts to escape from the lid. Lower heat, and cook for another 15 minutes. The clambake is done when the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Heat up some butter to serve as a dip.
Because lobsters may differ in size we suggest cooking the lobsters separate. Refer to chart for cooking time for lobster.
Lobster Weight Minutes
1 lb. to 1-1/4 lbs. 15 minutes
1-1/2 lbs. to 2 lbs. 17-20 minutes
2 lbs. to 3 lbs. 3 lbs.20-minutes
3 to 6 lbs. 24-28 minutes
6 to 7 lbs. 28-30 minutes
8 lbs. & up 4 minutes per pound
With a serving spoon, remove the clams, mussels, shrimp, and potatoes and corn, and place them in a large bowl for serving. Top with lobsters.
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