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
How to Make It
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.)
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.
Combine butter and lemon juice in a small saucepan; cook over medium-low heat until butter melts.
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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