Clam Lobster Bake
Dive into the ultimate seafood feast with this Clam Lobster Bake, a flavor-packed, one-pot dish that brings the taste of the ocean straight to your table. This classic New England-style recipe combines tender live lobsters, briny little neck clams, succulent mussels, and plump shell-on shrimp, all layered between sweet corn on the cob, baby red potatoes, and aromatic garlic butter. Simmered in a flavorful broth of dry white wine, Old Bay seasoning, and fresh herbs, this dish achieves the perfect balance of savory, smoky, and spiced seafood goodness. Ready in just over an hour, the Clam Lobster Bake is ideal for summer gatherings, backyard parties, or any occasion that calls for a hands-on, family-style meal. Serve it with melted parsley butter, fresh lemon wedges, and crusty bread for dipping, and you’ll have an unforgettable seaside culinary experience right in your home! Keywords: Clam Lobster Bake, seafood boil, lobster recipe, New England cuisine, one-pot seafood dinner.
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Recipe Information
Ingredients
- 2 whole (1.5-2 lbs each) live lobsters
- 24 pieces little neck clams
- 12 pieces mussels
- 12 large, shell-on raw shrimp
- 12 small baby red potatoes
- 4 ears, halved corn on the cob
- 4 minced garlic cloves
- 1 cup (2 sticks) unsalted butter
- 1 cup dry white wine
- 3 cups water
- 0.5 cup, chopped fresh parsley
- 2 halved lemon
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons old bay seasoning
Instructions
Clean and scrub the clams and mussels. Discard any that are cracked or open and do not close when tapped. Rinse the shrimp and pat dry.
Bring a large stockpot or clam bake pot to medium heat. Add 1/2 cup of the butter and melt. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the dry white wine, water, salt, black pepper, and old bay seasoning to the pot. Mix well and bring to a low boil.
Add the baby red potatoes to the pot and cook for 10 minutes.
Lay the halved corn on top of the potatoes and cook for an additional 5 minutes.
Layer the lobsters on top of the existing ingredients in the pot. Cover with a tight-fitting lid and steam for 10 minutes.
Add the clams, mussels, and shrimp to the pot, distributing them evenly. Cover again and steam for another 8-10 minutes, or until the clams and mussels open, the shrimp turn pink, and the lobster turns bright red.
While the seafood is steaming, melt the remaining 1/2 cup of butter in a small saucepan and add chopped parsley. Stir to combine and set aside as a dipping sauce.
Remove the pot from heat and carefully transfer the ingredients to a large serving tray or family-style platter. Discard any clams or mussels that did not open during cooking.
Garnish with additional chopped parsley and serve with lemon halves, melted parsley butter, and crusty bread.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2344 mg | 781% | |
| Sodium | 24526 mg | 1066% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 23.2 g | ||
| Protein | 443.6 g | 887% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2349 mg | 181% | |
| Iron | 61.3 mg | 341% | |
| Potassium | 10244 mg | 218% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
