The Stovetop Lobster Bake
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The Stovetop Lobster Bake
  Stove top    Lobster  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22867. Report a problem with this recipe.
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      Title: The stovetop lobster bake
      Yield: 4 Servings
      3 lb Seaweed
      2    Dozen little neck clams
      3 lb New potatoes
      8    Ears corn
      2 lb Small white onions
      2 lb Chorizo sausage
      3 lb Mussels
      6    (1 pound) lobsters
           Drawn butter
           Cayenne pepper
           Coarse salt
           Hot sauce
      1 lg Enamel lobster pot
           Preferably 24 quart size
  Wash the shellfish in fresh water. Wash the potatoes, peel (but leave
  whole) the onions, pull back the husk from the corn, remove the silk
  and wrap the corn again in husks. Wrap each food item separately into
  a small bundle of cheesecloth so that it can more easily be retrieved
  from the hot and steamy pot.
  Put the lobster pot on the stove, line the bottom with a layer of
  seaweed and pour in 2 cups water. Place the bundle of clams and
  potatoes on this first layer of seaweed. Place a layer of seaweed
  over the first 2 cheesecloth bundles. Lay the bundles of corn and
  clams on the seaweed layer and top them with yet another seaweed
  layer. Put the sausage and mussel packages into the pot and layer
  some seaweed over them. End with a layer of lobster, neatly tucked
  into the pot and covered with seaweed. If the lobstesr rise above the
  top edge of the pot, cover them with a towel, tucking the edges into
  the rim of the pot. Set the heat on medium and begin cooking the
  lobster bake. When the lobster have cooked completely, about 45 to 60
  minutes, the other ingredients of the bake should be cooked as well.
  Serve the bake with all the condiments on the side along with hot
  Yield: 6 to 8 portions

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Recipe ID 22867 (Apr 03, 2005)

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