Simple Stovetop Lobster Bake
If there were his/hers, Mars/Venus lobster bakes, this would definitely be hers and mine, while the macho backyard wheelbarrow lobster bake undertaking on page 116 could be gleefully ceded to my husband. What I love about this indoor stovetop recipe is that it is easy, pretty, tasty, and can be made at any time of the year, providing that local summer corn isn’t vital to your lobster bake enjoyment. I have often assembled this stovetop lobster bake in the snowy depths of winter, and it really hits the spot as a welcome interlude to a steady cold weather diet of thick soups and stews.
- 16 to 20 fingerling potatoes
- 2 medium-size white or yellow onions, peeled and cut into sixths
- 4 plump cloves garlic, peeled and cut in half
- 1 bottle (12 ounces) lager, such as Stella Artois, Samuel Adams, or any local brewery favorite
- 1 cup bottled clam juice, or 1 cup seafood stock or Lobster Stock (page 138)
- 8 whole black peppercorns
- 1 pound kielbasa or linguiça
- 4 live lobsters (1 to 1 1/4 pounds each)
- 36 fresh littleneck clams in the shell
- 8 tablespoons (1 stick) unsalted butter, melted
- Place the potatoes, onions, garlic, lager, clam juice, and peppercorns in a large, sturdy stockpot. Bring to a boil over medium-high heat and parboil for
5 minutes. Add the sausage, lobsters, and clams, cover the pot, and let cook over medium-high heat until the clam shells open and the lobsters are cooked through, 15 to 17 minutes.
- Divide the lobster bake ingredients among 4 large plates, discarding any clams that have not opened. Strain the cooking broth through a fine-mesh sieve and pour it into 4 small mugs or tea cups. Pour the melted butter into 4 small ramekins and serve both the broth and butter for dipping placed next to each serving of lobster bake.