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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 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.
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.
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.
About the Author If you don't live on Cape Cod - you can always go to the grocery store and purchase some lobster. If you want to guarantee the ultimate in freshness, order from an sea-food portal such as Quality Fresh Seafood.
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