Enjoy a classic New England seafood feast with sweet Maine lobster, petite potatoes, corn, mussels, and clams—all steamed to perfection and served with melted butter and fresh lemon.
LEVEL: INTERMEDIATE
Ingredients
- 4 Lobsters
- 1 lb Petite Potatoes
- 4 Ears of Corn
- 1 lb of Mussels
- 1 lb of Clams
- 2 Lemons
- 2 Sticks of Butter
Preparation Method
- Heat your convection steam oven to 210° on the steam mode.
- Remove the husks from the corn and steam for 6-8 minute.
- Steam the petite potatoes for 15-20 minutes depending on the size. They will be fork tender when they are ready.
- Arrange the mussels and clams on a perforated pan and steam until they open, about 5 minutes.
- Place the butter in a heat safe dish and steam until melted, about 5 minutes.
- Place the lobsters on a perforated pan and steam them two at a time, for 10-20 minutes. Smaller 1-pound lobsters only need 10 minutes in the steam oven, and the time increases with the size.
- Slice lemons into wedges or juice into small ramekins for dipping.
*Chefs Tips*
You can freeze your lobsters ahead of time for 15 minutes, which will cause them to go into a permanent slumber before cooking them.
Place a non-perforated pan underneath the lobsters to catch the drippings. This will help keep your steam oven clean and will also give you a delicious lobster broth.
