Lobster Clambake
Submitted by happyzhangbo
Lobster, clams, mussels, shrimp, corn, and potatoes steam together in white wine over onions and garlic for a one-pot New England clambake that brings the beach feast indoors in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minThis clambake skips the beach pit and seaweed but delivers all the same briny, buttery flavors in a stockpot. The seafood layers cook in its own steam, flavored by white wine and garlic, while potatoes turn tender at the bottom. Serve everything in a big bowl with melted butter for dipping and plenty of napkins.
Pro Tips
- Layer bottom to top: Start with aromatics, then add ingredients by cooking time. Potatoes need the longest, so they go in first. Lobster and shellfish cook fast, so they go on top.
- Don’t lift the lid: Steam escapes every time you peek, which slows down cooking. Trust the process and keep it covered for the full 30 minutes.
- Check clams and mussels: They’re done when the shells open wide. Toss any that stay tightly closed after cooking.
Variations
- Add kielbasa sausage slices with the potatoes for smoky richness
- Use beer instead of white wine for a maltier, heartier broth
- Toss in 1 lb of crab legs on top of the lobster for an extra-luxe feast
Ingredients
Directions
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, sea 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.
With a serving spoon, remove the clams, mussels, shrimp, and potatoes and corn, and place them in a large bowl for serving.
Top with lobster.
Comments
Can't wait for a photo of this!!!!!