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Maine Lobster Bake

Photo: Oxmoor House
Hands-On time 32 mins
Yield Serves 4 (serving size: 1 lobster, 1/4 of clams, 1 piece of corn, 2 potatoes, and 4 teaspoons lemon-butter)
An authentic lobster bake is a memorable and festive event. This recipe was inspired by  food photographer Ted Axelrod. He steams lobsters, clams, corn, and potatoes in a large pot covered with seaweed. This recipe uses a simple stovetop cooking method.


  • 1 pound steamer clams, scrubbed
  • 2 tablespoons freshly ground black pepper
  • 8 small red bliss potatoes (about 3/4 pound)
  • 2 ears shucked corn, cut in half
  • 4 (1-pound) whole live Maine lobsters
  • 1/4 cup unsalted butter
  • 2 tablespoons fresh lemon juice

Nutrition Information

  • calories 455
  • fat 15 g
  • satfat 7.2 g
  • monofat 4.7 g
  • polyfat 2.8 g
  • protein 45.6 g
  • carbohydrate 34.1 g
  • fiber 3.4 g
  • cholesterol 283 mg
  • iron 8.8 mg
  • sodium 633 mg
  • calcium 230 mg

How to Make It

  1. Rinse clams under cold running water; place in a large bowl. Cover with cold water; add black pepper. Let stand 30 minutes; drain and rinse. (This helps clean the clams of any grit.)

  2. Add water to a large stockpot to a depth of 2 inches; bring to a boil. Add potatoes and corn; steam, covered, 5 minutes. Add lobsters headfirst, and add clams; steam, covered, 8 to 10 minutes. Discard any unopened clam shells.

  3. Combine butter and lemon juice in a small saucepan; cook over medium-low heat until butter melts.

  4. Divide lobster, clams, corn, and potatoes among 4 large plates. Ladle broth from bottom of stockpot into a bowl for dipping clams. Serve with melted lemon-butter.

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