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.
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 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.
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.
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 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.
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 the coast - you can always go to the grocery store and purchase some lobster clambake. If you want to guarantee the ultimate in freshness, order from an seafood portal such as Quality Fresh Seafood.
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