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.
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 also different types of shellfish and clams. But you don't have to worry as any type of shellfish will go well with lobster bisque. But if you want your clambake to be truly authentic, you might want to go with New England steamer clams. These types have soft shells and larger sizes. For every person, about 1 pound of clam is recommended.
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 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.
Lobsters which weigh about a pound should be cooked for 12 minutes while those which weigh a pound a half are ready after about 15 minutes. Periodically check the pot to make sure that the water has not boiled off, if it has, add more water while cooking the lobsters. Then remove the lobsters one by one and pull off one of their small legs. To test if the meat is fully cooked, break open the leg.
For a more wonderful and tastier feast, you can opt to add mussels, shrimp, and clam chowder to your clambake. Add fresh vegetables for a more healthy presentation. Your homemade lobster clambake is now ready to be enjoyed by you and your loved ones.
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Both Sherry Shantel & Sevilia Amir are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Sherry Shantel has sinced written about articles on various topics from Food and Drink, Aquarium Fish and Gift Ideas. You can easily get if you live near the East Coast, but if you live inland, it may be much more difficult. Of course the best plac. Sherry Shantel's top article generates over 6600 views. to your Favourites.
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