The Stovetop Lobster Bake Recipe - Cooking Index
|3 lbs||1362g / 48oz||Seaweed|
|2||Little neck clams|
|3 lbs||1362g / 48oz||New potatoes|
|2 lbs||908g / 32oz||Small white onions|
|2 lbs||908g / 32oz||Chorizo sausage|
|3 lbs||1362g / 48oz||Mussels|
|6||Lobsters - (abt 1 lb ea)|
|1||Enamel lobster pot preferably 24-quart (large)|
Wash the shellfish in fresh water. Wash the potatoes, peel (but leave whole) the onions, pull back the husk from the corn, remove the silk and wrap the corn again in husks. Wrap each food item separately into a small bundle of cheesecloth so that it can more easily be retrieved from the hot and steamy pot.
Put the lobster pot on the stove, line the bottom with a layer of seaweed and pour in 2 cups water. Place the bundle of clams and potatoes on this first layer of seaweed. Place a layer of seaweed over the first 2 cheesecloth bundles. Lay the bundles of corn and clams on the seaweed layer and top them with yet another seaweed layer. Put the sausage and mussel packages into the pot and layer some seaweed over them. End with a layer of lobster, neatly tucked into the pot and covered with seaweed. If the lobsters rise above the top edge of the pot, cover them with a towel, tucking the edges into the rim of the pot. Set the heat on medium and begin cooking the lobster bake. When the lobsters have cooked completely, about 45 to 60 minutes, the other ingredients of the bake should be cooked as well.
Serve the bake with all the condiments on the side along with hot cornbread.
This recipe yields 6 to 8 portions.
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B12)
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.