Steamed Clams and Lobster with Shallot Butter, Corn, Sausages and Potatoes
Steamed Clams and Lobster with Shallot Butter, Corn, Sausages and Potatoes might be just the main course you are searching for. One portion of this dish contains roughly 66g of protein, 17g of fat, and a total of 592 calories. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up oregano, water, littleneck clams, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots.
Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl.
Serve clams as appetizer, offering broth alongside.
Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters.
Transfer lobsters to bowl.
Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes.
Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole.
Place lobsters, sausages, potatoes and corn on large platter.
Pour remaining Shallot Butter into small bowl.
Pour any broth from pots into another small bowl; serve alongside lobsters.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.
Santa Ema Reserve ChardonnaySanta Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.