Lobster Clambake Recipe

Name: Lobster Clambake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each lobsters 1 to 1 1/4 pounds; 1/2 pound potatoes small; 2 each corn cobs; 1/2 tablespoon black pepper freshly ground; 3 pounds clams top neck, scrubbed; 1 1/2 pounds mussels cleaned; 1 1/2 pounds shrimp large; 1 1/2 teaspoons sea salt; 2 cups white wine dry; 1 large onions chopped; 1 clove garlic

Servings: persons

2 each lobsters 1 to 1 1/4 pounds
1/2 pound potatoes small
2 each corn cobs
1/2 tablespoon black pepper freshly ground
3 pounds clams top neck, scrubbed
1 1/2 pounds mussels cleaned
1 1/2 pounds shrimp large
1 1/2 teaspoons sea salt
2 cups white wine dry
1 large onions chopped
1 clove garlic

1
Make sure you have a large stock pot.
2
Layer the ingredients on top of the onions and garlic in the stockpot in the following order: potatoes, corn, sea salt and pepper, clams, mussels, shrimp, and lobster.
3
Pour in the white wine.
4
Cover and cook over medium heat for approximately 15 minutes or until the steam starts to escape from the lid.
5
Lower heat, and cook for another 15 minutes.
6
The clambake is done when the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
7
Heat up some butter to serve as a dip.
8
With a serving spoon, remove the clams, mussels, shrimp, and potatoes and corn, and place them in a large bowl for serving.
9
Top with lobster.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 each lobsters 1 to 1 1/4 pounds, 1/2 pound potatoes small, 2 each corn cobs, 1/2 tablespoon black pepper freshly ground, and more.

Yes, Lobster Clambake 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.

Lobster Clambake

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