INGREDIENTS

  • 3-4 links of kielbasa sausages (smoked)
  • 10 corn halves (cleaned)
  • 1 large sweet onion
  • 1 head of garlic, cut in half
  • 3 whole live lobsters
  • 2 lbs clams

DIRECTIONS

  1. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Fill with water.
  2. Salt the water and bring it to a boil. Add roughly chopped onion and the two halves of the garlic head to the water once it has come to a boil.
  3. Add lobsters to boiling water. Be sure to remove the rubber from the claws. 
  4. Be sure to know the weight of your lobster for proper cooking times (1lb= 8 minutes, 2lb=15 minutes, 3lb=25 minutes. This is the average weight per lobster, not TOTAL!) 
  5. Loosely bundle the clams into two separate cheesecloth packets. Be sure they have room to open. 
  6. 7 minutes before the lobsters are finished, add the clams to the boil. 3 minutes before lobsters are finished, add the corn.
  7. Allow lobsters to cool for 10 minutes after removing them from the water. Drain the water from the pot and arrange the boiled items including the lobster on a large platter. 
  8. Serve with lemon wedges and melted butter!

FISH USED IN THIS RECIPE

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