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)
Photo: Oxmoor House

How to Make It

Step 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.)

Step 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.

Step 3

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

Step 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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