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.
The main stars of the clambake are of course, the lobsters. They come
in many sizes - the smallest kinds which weigh around 1 - 1.25 pounds
are called the chickens, 1.25-pound lobsters are called Quarter, and
1.20-pound are Half lobsters. Those people who have small appetites
will be glad with chicken types to be served with another main course.
However, for those who prefer to have a hearty meal, they\'ll be
happier with Quarter or Half lobsters.
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.
Traditionally, New England clambakes are served with potatoes and corn
on the cob. They make the clambake more delicious and more presentable.
The potatoes and corn on the cob can be prepared similarly to the
lobsters and steamers - steamed, boiled, or grilled.
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.
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.
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.
