From Skipjack's,
Boston, MA
Easy Clambake: Lobster, Potatoes
and Corn
.... Serves 6
Lobster procedure
For 6 people, buy each a one and one-half pound lobster The day before
your meal, cook the lobsters. You may steam or boil them and then
keep them refrigerated.
To boil:
Bring a large pot of salted water to a boil. Add a touch of vinegar
to the water. Add the lobsters and begin to time them when the water
starts to boil again. Cook for 10 to 12 minutes and remove and allow
to cool to room temperature.
To steam:
Bring about 2 inches of salted water to a boil in a large pot. Fit
with a steaming tray in the bottom. Add the lobsters and cover well.
Start timing when steam starts to escape again from cover. Steam
13 to 15 minutes. Remove and cool well.
After boiling or steaming and when the lobsters
are cool enough to handle, remove the claws by twisting where the
knuckles meet the body. Reserve the claws in the refrigerator for
the cocktail dish. To serve them the next day, place the claws on
ice with the louis dressing in a bowl for dipping. Serve with lemon
wedges, lobster crackers to remove the meat and plenty of napkins.
After boiling or steaming and when the lobsters
are cool enough to handle, twist off the tails, Using both hands.
Cut the tails in half so that there are two equal
parts. Remove any intestine parts. Smear on one tablespoon of the
basil butter. Store on a platter in the refrigerator over night.
When ready to grill, start meat side down for
about 2 minutes, flip and continue on the shell side until meat
is heated through. Baste with extra basil butter while grilling.
Potato procedure
One of two days prior to the party, boil the red creamer potatoes
whole and allow to cool. Store in the refrigerator.
Before grilling, allow to come to room temperature.
Slice. Toss with olive oil, salt and pepper. Grill over coals until
they are heated through. Serve on a platter.
Grilled corn procedure
Loosen the husk of the corn and soak in cold water for 20 minutes
before grilling. On a hot grill, add the corn and cover the grill.
Turn the corn every five minutes and spritz with
water if they are cooking too fast. Remove when the kernels are
beginning to soften. Serve in the husk on a platter with butter
on the side.
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