Clams and Lobster Enchilada Recipe

Name: Clams and Lobster Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 4 whole dried arbol chiles; 10 garlic cloves, crushed; Zest of one lemon; 10 oregano sprigs; 1 large red bell pepper, finely chopped (1 cup); 2 carrots, finely chopped (1 cup); 2 celery ribs, finely chopped (1 cup); 1 medium fennel bulb-trimmed, cored and finely chopped (1 cup); 1 1/2 large onions, finely chopped (2 cups); 6 cups tomato puree, preferably San Marzano; 2 teaspoons sea salt, plus more for seasoning; Pepper; One 12-ounce bottle IPA or lager (an IPA can be very hoppy and a little bitter); 24 littleneck or cherrystone clams, scrubbed; Two 2-pound lobsters, halved lengthwise, claws cracked but intact (have your fishmonger prep the lobsters)

Servings: persons

1/2 cup olive oil
4 whole dried arbol chiles
10 garlic cloves, crushed
Zest of one lemon
10 oregano sprigs
1 large red bell pepper, finely chopped (1 cup)
2 carrots, finely chopped (1 cup)
2 celery ribs, finely chopped (1 cup)
1 medium fennel bulb-trimmed, cored and finely chopped (1 cup)
1 1/2 large onions, finely chopped (2 cups)
6 cups tomato puree, preferably San Marzano
2 teaspoons sea salt, plus more for seasoning
Pepper
One 12-ounce bottle IPA or lager (an IPA can be very hoppy and a little bitter)
24 littleneck or cherrystone clams, scrubbed
Two 2-pound lobsters, halved lengthwise, claws cracked but intact (have your fishmonger prep the lobsters)

1
In a very large saucepan, heat the olive oil over moderate heat until shimmering.
2
Add the chiles and cook until fragrant, about 10 seconds.
3
Stir in the garlic, lemon zest and oregano, then add the bell pepper, carrots, celery, fennel and onions, and cook over low heat, stirring frequently, until the vegetables are softened, about 10 minutes.
4
Stir in the tomato puree and 2 teaspoons of sea salt, season with pepper and cook until simmering, about 10 minutes.
5
Stir in the beer and simmer for 10 minutes longer.
6
Nestle the clams and lobsters into the sauce.
7
Cover and cook over low heat until the clams open and the lobster is cooked through, about 15 minutes.
8
Meanwhile, in a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes.
9
Drain.
10
Serve the clams and lobster with the pasta and plenty of sauce.

1416

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup olive oil, 4 whole dried arbol chiles, 10 garlic cloves, crushed, Zest of one lemon, and more.

Yes, Clams and Lobster Enchilada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clams and Lobster Enchilada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions