Fast And Easy To Make Lobster Clambake

The origin of the clambake started in Plymouth, Massachusetts where settlers witness the Native Americans cooking seafood over seaweeds and hot stones. The method of cooking is now called the popular New England clambake which is not only a tradition in the specific area but has also become popular all over the country. Thanks to the Internet, you can now order Maine live lobster for your Lobster clambake anytime, anywhere.

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.

Shellfish and clams also have several different types. But before you get confused on which types to choose, any shellfish will actually go well with lobster bisque. And if you really want the best authentic clambake, then have the New England steamer clams instead. These so-called steamers are large and have really soft shells. One pound of clams is recommended for each individual.

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.

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.

Next, pour 1 and inches of water to the large pot and for every quart of water, add an approximate 1 tablespoon of salt. Bring it to a boil and then put the lobsters and steamer basket inside the pot.

One-pounder lobsters should be cooked for approximately 12 minutes. A pound and a half lobsters should be cooked for around 15 minutes. Check the pot periodically to ensure that all the water has not boiled off and add more water while the lobsters are cooking if needed. Remove the lobsters and pull off one of their small legs. Break open the leg and test the meat to ensure that it is already cooked.

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
Many times, the sure way of getting the freshest New England Scrod is to order online from a respected and established seafood portal. When you simply must have the best, visit Quality Fresh Seafood.