What happens when lobsters goes on sale?? Why you have a lobster bake!! (Yes even if you’re stuck in Texas).
Here’s a recipe for a New England Lobster bake I learned from a class that James Beard Award Nominee Chef Peter Davis of Henrietta’s Table taught at Central Market Cooking School earlier this year.
New England Lobster Bake
- Serves 4 -8 medium-sized red skin potatoes
4, 1.5 lb live lobsters
4 ears of fresh corn, unhusked
2 lb steamer clams
4 pieces of cheesecloth, cut into 18-in squares
1 lb seaweed
1 lb butter
2 lemons, halved1. Preheat oven to 350 degrees
2. Boil the potatoes for 5 minutes, then cool
3. On each piece of cheesecloth, place 1 lobster, 1 ear of corn, 1/2 lb of clams, and 2 potatoes. Fold up the edges of cheesecloth to form a sack and tie shut. Repeat with remaining ingredients to form 4 sacks.
4. Place the seaweed in the bottom of a heavy-bottomed pan large enough to hold 4 lobster sacks. Place the sack on top of the seaweed and cover the pan with aluminum foil.
5. Place the pan over a hot stove or char-grill for 10 minutes. Remove and put into the oven for about 15 minutes or until lobster is cooked.
6. While the sacks are cooking, melt the butter over low heat.
7. Remove the sacks from the pan and serve with the melted butter and lemon halves.
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