Maine Lobster Bake

Photo: Oxmoor House

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.

Yield: Serves 4 (serving size: 1 lobster, 1/4 of clams, 1 piece of corn, 2 potatoes, and 4 teaspoons lemon-butter)
Recipe from Oxmoor House

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Recipe Time

Hands On: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 455
  • Fat: 15g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 45.6g
  • Carbohydrate: 34.1g
  • Fiber: 3.4g
  • Cholesterol: 283mg
  • Iron: 8.8mg
  • Sodium: 633mg
  • Calcium: 230mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Combine butter and lemon juice in a small saucepan; cook over medium-low heat until butter melts.
  4. 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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