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Easy To Prepare Lobster Clambake
By matthew lewis | September 10, 2008
The clambake dates back to the days of the Pilgrims in Plymouth, Massachusetts. Settlers witnessed Native Americans cooking seafood over hot stones and seaweed and thus the famous New England clambake was born. The Lobster clambake has become a summer tradition not only in New England but also all over the country. Now, with the Internet, you can have Maine live lobster shipped from New England to anywhere in the United States.
The main stars of the clambake are of course, the lobsters. They come in many sizes - the smallest kinds which weigh around 1 - 1.25 pounds are called the chickens, 1.25-pound lobsters are called Quarter, and 1.20-pound are Half lobsters. Those people who have small appetites will be glad with chicken types to be served with another main course. However, for those who prefer to have a hearty meal, they’ll be happier with Quarter or Half lobsters.
There are many kinds of shellfish and several different types of clams as well. Any shellfish will go great with lobster bisque, but to be as authentic as possible you need to find New England steamer clams. The steamer clam is large and has a softer shell. About 1 pound of clam is recommended for every person.
Corn on the cob and red bliss potatoes add to the delicious distinct flavor and yummy presentation of authentic New England clambakes that would be surely hard to resist. Both can be boiled, steamed or even grilled just like you do with the lobsters and steamers.
Over a hundred years ago, clambakes were cooked over a large fire of hot stones on a pit with seaweeds. While this method may seem to result in a very delicious clambake, actually, our regular pots and ovens do a much easier and better job. Steaming live lobsters is the best way to cook them so have a large pot, a steamer basket, and salt in hand.
Have the large pot filled with an approximate 1 and inches of water, and for every quart of water, add a tablespoon of salt. Before placing the lobsters in the steamer basket, bring the water to a boil first. And then place the steamer basket in the pot.
Cooking time for one-pounder lobsters is about 12 minutes, while for 1.5-pounder lobsters, 15 minutes. Have the pot checked periodically to make sure the water has not boiled off. Add more water if needed. Remove each of the lobsters and have one of their small legs pulled off. If you want to check the meat to see if it is already cooked, break open one of its legs.
For a more wonderful and tastier feast, you can opt to add mussels, shrimp, and clam chowder to your clambake. Add fresh vegetables for a more healthy presentation. Your homemade lobster clambake is now ready to be enjoyed by you and your loved ones.
Topics: Cooking |