Easy To Prepare Lobster Clambake

It was during the era of Pilgrims in Plymouth, Massachusetts when settlers noticed the Native Americans' unique method of cooking seafood over seaweed and hot stones in a pit. It was during this period when the renowned New England clambake was born. Though it may have originated in New England, the lobster clambake has become a fun summer tradition all over the United States. It is made possible by the convenient and fast shipping of Maine live lobster anywhere in the country, thanks to the Internet.

As you may already know, lobsters may come in many different sizes. The smallest of these kinds are called chickens, they weigh around 1-1.25 pounds. These types are usually served along with another main course and are perfect for guests with small appetites. However, for those guests with average to large appetites, 1.25-pounder lobsters or Quarters and 1.50-pounder lobsters called Half, are just perfect.

There are also different types of shellfish and clams. But you don't have to worry as any type of shellfish will go well with lobster bisque. But if you want your clambake to be truly authentic, you might want to go with New England steamer clams. These types have soft shells and larger sizes. For every person, about 1 pound of clam is recommended.

New England clambakes are most often served with corn on the cob and red bliss potatoes. They add to the delicious distinct flavor and presentation of the clambake. Both can be steamed, boiled or grilled in a similar fashion to the lobsters and steamers.

Clambakes used to be prepared by Native Americans in a large fire of hot stones in a pit dug along the coast. But since this method may seem to be quite complicated, you can just opt for the simpler and much better one - cooking with the use of pots or ovens. Steaming is considered the recommended way to cook lobsters, so all you need is a large pot with a steamer basket and some salt.

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.

Lobsters which weigh about a pound should be cooked for 12 minutes while those which weigh a pound a half are ready after about 15 minutes. Periodically check the pot to make sure that the water has not boiled off, if it has, add more water while cooking the lobsters. Then remove the lobsters one by one and pull off one of their small legs. To test if the meat is fully cooked, break open the leg.

You can also add shrimp, mussels and even clam chowder to your lobster clambake for a more lovely and delicious feast. And to make your presentation more nutritious and tempting, add fresh vegetables. Now, your lobster clambake is all set to be served and enjoyed by your guests.

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About The Author, Sherry Shantel
Enjoying a healthy meal of clam chowder is a pleasure that nobody should miss. For more information and to put together your own meal visit Quality Fresh Seafood.