Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.

Recipe Summary

cook:
25 mins
additional:
10 mins
total:
55 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).

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  • Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.

  • Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).

  • Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

Nutrition Facts

847 calories; protein 90g; carbohydrates 44.4g; fat 25.4g; cholesterol 286.8mg; sodium 2389.1mg. Full Nutrition
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