Easy To Prepare 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.
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.
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.
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.
Fill the large pot with approximately 1 and inches of water and then add 1 tablespoon of salt for every quart of water. Bring the water to a boil and then place the lobsters and the steamer basket inside 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.
Adding shrimp, mussels and clam chowder will also make your clambake a delightful feast. Fresh vegetables will also enhance your presentation with a more healthy look. Your lovely lobster clambake is now all set to be enjoyed by your party guests.
