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.

Recipe by Oxmoor House October 2013

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 4 (serving size: 1 lobster, 1/4 of clams, 1 piece of corn, 2 potatoes, and 4 teaspoons lemon-butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Source

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Nutrition Facts

455 calories; fat 15g; saturated fat 7.2g; mono fat 4.7g; poly fat 2.8g; protein 45.6g; carbohydrates 34.1g; fiber 3.4g; cholesterol 283mg; iron 8.8mg; sodium 633mg; calcium 230mg.
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