Lobster Clambake

Name: Lobster Clambake
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

11 ingredients

9 steps

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

Directions

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.