As soon as I get it in my head that I want Lobster…I need Lobster ASAP. It’s by far my favorite food, and I never understand when people say it’s not worth the effort of cracking the shells and maybe getting messy!
I just say you’re lazy and don’t know what your missing, but more Lobster for me that way ;)
To make matters even easier, most grocery stores will steam those suckers right there for you so all you have to do it take home your cooked ‘stars and get a crackin!
Keep an eye out, a lot of grocery stores will have some great deals! I’ve gotten lobsters for $3.99/lb before!! Of course I make up for it at that price by then buying 5 of them…but then you have lobster rolls the next day, so it’s all good.
When I saw my mom this past weekend at a family party, she mentioned she treated herself to a lobster the other day. It was then that I decided we were having lobsters for dinner one night this week!
Monday was the night.
As soon as I arrived at the grocery store I headed straight to the fish dept. I was slightly bummed to see lobsters were $6.99/lb. Still cheap, but I was hoping for better than that.
Even still, I ordered 3 1-lb lobsters to be steamed while I finished my shopping. I also decided to grab a bag of littleneck clams to add to our feast.
I had never prepared a “clam-bake” type dinner before, but I recall one of my college roommates making one for us and that was my inspiration.
I knew I wanted it to have potatoes, corn, and the clams. If you want to cook the lobsters yourself you can add them right in the pot with everything else.
I pretty much winged it as I couldn’t find anything online that didn’t involve way more ingredients (like sausage), but I knew the basics….once the clams open up they are done.
DIY Clam Bake for 2:
What you need:
- lobsters, pre-steamed for a fast dinner!
- little neck clams, I had 12-15 in my bag but cook as many as you want.
- red potatoes – I used 3 medium sized potatoes. You can also use the mini potatoes and leave them whole
- corn on the cob – husked. I used 1 ear per person…but afterwards wished I had more!! break ears in half
- 1 medium sized yellow or white onion - chopped
- 6oz Beer – I used Shipyard Export Ale, which is a full bodied ale.
- 1 T old Bay seasoning
- 2 t sea salt
- 1 T olive oil
Prep your clams – go through your clams and throw out any that are cracked, chipped, or broken. Then place them in a bowl and cover with cold tap water. Let them soak for 30min-1hr. After soaking, check to make sure they have all closed up, if some are still open gently tap to see if they will close, if not TOSS them out! You don’t want dead clams.
Chop onions, break corn cobs in half, and cut up potatoes into big chunks…I’d say they were “2-bit” chunks.
- Heat a large pot heat oil to med/med-high. Add onions and sauté for 4-5 min until softened.
- Add potatoes, cook for 2-3 more minutes. Add old bay seasoning, and sea salt.
- Then top potatoes/onions with the corn, then on top of that add your clams. This way the clams will steam up above the rest.
- Add your beer, and equal parts water. The liquid should just barely reach the clams.
My pot was probably bigger than needed, so a few clams fell right into the liquid, but they all tasted great.
- Bring liquid to a boil, then reduced heat to low/med-low and cover pot.
- Check after 5min or so, my clams opened quickly. Once they are all open, remove them from the pot. Then continue simmering until the potatoes are tender.
- Using a slotted spoon transfer clams, potatoes, and corn to a serving bowl.
- melt salted butter in individual ramekins for lobster dipping
- set table with forks, lobster crackers, lobster forks, LOTS of napkins, and an extra empty bowl for shells.
- Might not want to use your favorite table cloths or placemats for this one
- bibs are encouraged
- DIG IN!
If we were just eating lobsters and corn, we would of dominated the third lobster, but with the clams and potatoes we were pretty full.
Lucky for me though, I cracked all the meat out that night and then had a bowl of lobster meat for lunch the next day!
Also, if you’re going to have melted butter…just melt salted butter. Don’t skim the white stuff off the top…DON’T. Sure, that’s “clarified” but that’s also where all the yummy saltiness is!!
Personally, I think the “clarified butter” at most restaurants sucks to be blunt. Nothing beats plain old melted salted butter…which is also good for dipping clams, potatoes, and corn…just sayin.
This is probably only the 2nd time I’ve ever cooked with Old Bay (that should change). That and the beer gave the potatoes and corn SO much flavor!!
This was such a treat to have for dinner, Brian and I thoroughly enjoyed it!
I have a feeling this same meal will happen at least once or twice more this summer!
Lobster: Love it? Hate it? Worth the effort?
Also what else should I cook with Old Bay?? I’m an Old Bay novice.