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Ingredientes
- 3 lb Seaweed
- 2 doz Little neck clams
- 3 lb New potatoes
- 8 x Corn ears
- 2 lb Small white onions
- 2 lb Chorizo sausage
- 3 lb Mussels
- 6 x Lobsters - (abt 1 lb ea)
- Â Â Cheesecloth
- 1 lrg Enamel lobster pot preferably 24-qt
- Â Â Drawn butter
- Â Â Cayenne pepper
- Â Â Coarse salt
- Â Â Lemons
- Â Â Warm sauce
Direcciones
- 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 which it can more easily be retrieved from the warm and steamy pot.
- Put the lobster pot on the stove, line the bottom with a layer of seaweed and pour in 2 c. 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 pkgs. 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 lobsters 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 lobsters have cooked completely, about 45 to 60 min, the other ingredients of the bake should be cooked as well.
- Serve the bake with all the condiments on the side along with warm cornbread.
- This recipe yields 6 to 8 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1044g | |
| Recipe makes 6 servings | |
| Calories 1251 | |
| Calories from Fat 577 | 46% |
| Total Fat 64.14g | 80% |
| Saturated Fat 22.34g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 4603mg | 192% |
| Potassium 2875mg | 82% |
| Total Carbs 89.94g | 24% |
| Dietary Fiber 8.6g | 29% |
| Sugars 11.43g | 8% |
| Protein 82.86g | 133% |
