Easy To Prepare Lobster Clambake

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.

Live Lobsters can come in many sizes. The smallest lobsters are called chickens, and weigh between 1 and 1.25 pounds. This type of lobsters are perfect for people with small appetites or to be served alongside another main course. For the average appetite, you will want to select 1.25-pound "Quarter" or 1.50-pound "Half" lobsters. These lobsters are larger than the chick and will provide a hearty meal.

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 have historically been cooked in holes dug in the sand with seaweed and hot stones. While this makes a nice presentation, the truth is that our typical ovens and pots do a much better job. The recommended way to cook live lobsters is to have them steamed. You're going to need a large pot, 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.

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.

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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Sit back with your wonderful meal and pretend you're on the beach. Humanely prepare the blue lobster by dropping them in water at a rolling boil. Consider lobster pot as well, view other items available at Quality Fresh Seafood.

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