The Great Lobster Bake Recipe

Name: The Great Lobster Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound littleneck or cherrystone clams; 1 tablespoon cornmeal; 1 pound large mussels; 4 live lobsters (each 1 1/2 pounds); 8 tablespoons (1 stick) unsalted butter, at room temperature; 6 tablespoons chopped fresh flat-leaf parsley leaves; 2 tablespoons minced garlic; Salt and freshly ground black pepper, to taste; 1 1/2 pounds jumbo shrimp, peeled and deveined but tails left on; 8 lemons, halved crosswise, for garnish

Servings: persons

1
Rinse the clams under cold water and place them in a bowl.
2
Sprinkle the cornmeal over the clams, add cold water to cover, and let soak for 1 hour.
3
Drain, rinse again under cold water, and drain again.
4
Scrub the mussels well and rinse them in several changes of cold water to remove any sand.
5
Drain.
6
If they have beards, dont pull them off until right before you cook the mussels.
7
Place a lobster on a cutting board and plunge the tip of a sharp knife about 1 1/2 inches down from the eyes into the center of the head; cut straight through the body and head.
8
Then cut lengthwise completely through the whole tail.
9
Remove and discard the sac in the top of the head, the tomalley (green liver), and the intestine.
10
Carefully crack the claws with the back of the knife.
11
Repeat with the remaining lobsters.
12
Preheat the oven to 475F.
13
Combine the butter, 4 tablespoons of the parsley, the garlic, and salt and pepper in a small bowl.
14
Divide the lobster halves, cut side up, and the clams, mussels, and shrimp between two large rimmed baking sheets; Season the seafood well with salt and pepper.
15
Spread the butter mixture over the lobsters and shrimp and on the clams and mussels.
16
Bake until the lobsters and shrimp are cooked through (the meat should be opaque) and the clams and mussels have opened, about 20 minutes.
17
Discard any clams or mussels that do not open.
18
Arrange the shellfish on one or two large platters.
19
Sprinkle with the remaining 2 tablespoons parsley and garnish with the lemon halves.
20
Serve immediately.

450

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 1 pound littleneck or cherrystone clams, 1 tablespoon cornmeal, 1 pound large mussels, 4 live lobsters (each 1 1/2 pounds), and more.

Yes, The Great Lobster Bake 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!

The Great Lobster Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions