Lobster Shipping

So you have a clambake? Whether cooking on the shores of the ocean in an outdoor grill, or on the stove in the comfort of your apartment, clambakes are a great way to enjoy New England seafood phenomenal . Based on the Native American tradition of seafood over hot coals buried in the ground, clambakes gained popularity over the years and can be enjoyed by everyone.

The first step is to go and choose your ingredients. If you're lucky enough to have a nearby store that sells fresh lobster, clams and mussels, you can do, but consider first if you need to carry your fresh seafood at another location, and how you pack it to keep cool. Another option is to shop fresh lobster and lobster shipped overnight to your location. If you purchase your lobsters online, be sure to plan ahead and place the order online before the date of your event. Next, place your order and you're on your way to a feast!

Then you need to decide if you will do your kitchen. If cooking in a public place, especially if you plan to dig a pit clambake, you will need your permission to parks or local government office. If you cook at home, you're ready to go. No matter where you do your kitchen, the idea is to produce steam while keeping your food packed together. Some clambakes renounce the use of charcoal and to rely solely on hot rocks and seaweed to produce enough heat and steam "cook" the food, but the charcoal is completely adequate.

Suggested Ingredients: (per person):

One of the fun things to make a clambake is that you are free to choose what you want in your cooking. You can only do lobsters and corn, or you can add a bit of everything. It is a moment that you can completely meet your personal preferences!

1 lobster
½ lb. shells, including all or a portion of mussels, oysters, clams / steam
½ lb. sausage (linguicism, kielbasa or andouille recommended)
½ onion, cut into wedges
1 ear
beer, 2 cans or more, or water

Directions for cooking your clambake in a pit or on the grill:

Dig your hole, making it wide enough and deep enough to hold your ingredients. Fill the hole with charcoal, light your fire, and around the coals with medium to large rocks. Do not cover the charcoal, because you could set on fire. Let the heat of rocks so they are warm enough that a pinch of water bounce. If you use a barbecue, remove the grill and follow the same instructions as for a pit.

When the coals are burning brightly, start layering your ingredients: seaweed, clams / oysters, linguicism / sausage (if using), potatoes, corn, lobsters, more seaweed, then a layer of burlap wet that you have soaked in beer to help seal in moisture and keep the course of steam. If you use a barbecue, you will not need the burlap and just shut up.

Bake for about 1 hour.

Fashion boiling on the stove:

You will need the biggest pot you can find. Do not worry if you do not have a fancy, expensive pot to cook your lobster clam boil /. The lobster traps inexpensive great work. Depending on the size you are and the ingredients you use, you can usually cook enough food for 2-4 people with one of these pots.

Heat a tablespoon of butter in the pan and add the sausage and onion. Sauted until the onion is tender and the sausage begins to cook. Then add a layer of shells. Pour the beer and then place the lobster and corn in the pot so that all your foods are packed in. Bring to a boil, cover pan and cook for 12-15 minutes. <.