The Great Lobster Bake

Recipe by: Sheila Lukins | from Ten: All the Foods We Love and Ten Perfect Recipes for Each

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Splurge

Photo by Joseph De Leo

There is nothing more spectacular than lots of lobsters and a great bake to go along with them—jumbo shrimp, clams, and mussels. What fun! Invite your friends over and pop the cork on a steely cold Sauvignon Blanc.

Yield: Serves 8

INGREDIENTS

1 pound littleneck or cherrystone clams
1 tablespoon cornmeal
1 pound large mussels
4 live lobsters (each 1½ pounds)
8 tablespoons (1 stick) unsalted butter, at room temperature
6 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons minced garlic
Salt and freshly ground black pepper, to taste
1½ pounds jumbo shrimp, peeled and deveined but tails left on
8 lemons, halved crosswise, for garnish

Directions

1. Rinse the clams under cold water and place them in a bowl. Sprinkle the cornmeal over the clams, add cold water to cover, and let soak for 1 hour. Drain, rinse again under cold water, and drain again.

2. Scrub the mussels well and rinse them in several changes of cold water to remove any sand. Drain. If they have beards, don’t pull them off until right before you cook the mussels.

3. Place a lobster on a cutting board and plunge the tip of a sharp knife about 1½ inches down from the eyes into the center of the head; cut straight through the body and head. Then cut lengthwise completely through the whole tail. Remove and discard the sac in the top of the head, the tomalley (green liver), and the intestine. Carefully crack the claws with the back of the knife. Repeat with the remaining lobsters.

4. Preheat the oven to 475°F.

5. Combine the butter, 4 tablespoons of the parsley, the garlic, and salt and pepper in a small bowl.

6. Divide the lobster halves, cut side up, and the clams, mussels, and shrimp between two large rimmed baking sheets; Season the seafood well with salt and pepper. Spread the butter mixture over the lobsters and shrimp and on the clams and mussels.

7. Bake until the lobsters and shrimp are cooked through (the meat should be opaque) and the clams and mussels have opened, about 20 minutes. Discard any clams or mussels that do not open.

8. Arrange the shellfish on one or two large platters. Sprinkle with the remaining 2 tablespoons parsley and garnish with the lemon halves. Serve immediately.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 339 kcal

Calcium 17 % daily value

Vitamin C 158 % daily value

Vitamin A 7 % daily value

Potassium 754 mg

Magnesium 87 mg

Protein 41 g

Sugar 0 g

Fiber 5 g