There is nothing that sings summertime quite like ending the day with a New England Lobster Bake. From the casual, family-style serving to the delicious steamed shellfish, a lobster bake is undeniably a memorable event whether it’s for a large group outdoor gathering or something more intimate with loved ones. The best part of a lobster bake is that preparation could not be easier. Dumping a bunch of stuff in a pot and letting it steam as I entertain and laugh with my family is definitely the way I like to cook!
You just start with some salted water in a large stockpot and eventually add 12 oz of beer. I usually use a New England IPA since there always seems to be one in my fridge. Then you add some fresh thyme, your vegetables, sausage, seafood and there you have it. Shellfish is my absolute favorite thing to eat so I am always using any and every excuse to cook this meal. Enjoying this treat surrounded by friends and family is an idyllic way to create summer memories.
- 4 cups water
- 2 TBSP salt
- 1.5 lbs baby red potatoes
- 1 12 oz can or bottle of New England IPA (or any beer you have in your fridge)
- 10 fresh thyme sprigs (divided)
- 14 oz andouille sausage
- 1.5 ears fresh sweet corn
- 1.5 lbs littleneck clams (or similar)
- 2 1.5 lb live lobsters
- Bring water and salt to a boil
- Add potatoes, beer, sauusage, 5 thyme sprigs, return to a boil then reduce heat to med-high and allow to simmer for 15 minutes
- Add corn, followed by lobsters, clams and 5 more sprigs of thyme.
- Cover and continue cooking until lobsters are bright red and clams have opened (about 15 more minutes).
- Drain and reserve broth. You can use the broth later for a soup base but I like to serve it with the bake for dipping
- Serve on a table covered with newspaper or parchment along with melted butter and lemon wedges.