Warm summer nights are perfect for gathering good friends, some local beers or crisp white wines, and enjoying a simple, fabulous lobster dinner outdoors. Here’s blogging Chef Jenn’s recipe for a can’t-miss lobster dish. “Cover your backyard table with newspaper, follow the recipe below and watch as ordinary night becomes a memorable evening filled with laughter, camaraderie and full bellies,” instructs Chef Jenn.
Serves 4 to 6
2 pieces kombu (kelp)*
2 ears corn, cut in half
8 small red potatoes, cut in half
1/2 teaspoon Old Bay seasoning
4 Maine lobsters (1 to 1 1/2 pounds)
12 small boiling onions
8 ounces linguica sausage, cut into 1-inch pieces
1/2 pound littleneck or steamer clams
1/2 pound mussels, cleaned and debearded
In a large poacher or steamer, combine water and kombu and bring water to a boil over medium-high heat.
In a separate saucepan place corn, potatoes, Old Bay and enough water to cover. Cook over medium-high heat and bring water to a boil, then reduce heat to medium and simmer for 10 minutes.
Add corn and cook for 7 minutes, then remove kombu from steamer and set aside.
Place steamer basket or poaching rack over water, add lobsters, potatoes, corn and boiling onions. Cover with kombu and cook for 8 minutes. Add clams and mussels. Cover pot with lid and cook for 7 minutes.
Remove from heat and leave covered for an additional 5 minutes.
To make dinner easier for guests, separate the lobster into smaller pieces. Remove the claws and legs, crack the shells, then cut the body in half.
Serve with lemon and melted butter.
* Find kombu in Japanese and natural-food markets.
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Steamed Maine Lobster
