New England Lobster Bake
Author: Nicole Sopp | S E E G L A S S
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 2
- 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.
Recipe by SEE GLASS at https://seeglasslifestyle.com/2020/06/new-england-lobster-bake/
3.5.3251