Best Steamed Clams And Lobster With Shallot Butter Corn Sausages And Potatoes Recipes

Steamed Clams and Lobster with Shallot Butter, Corn, Sausages and Potatoes image

Yield Serves 6

Number Of Ingredients 11

For clams
6 dozen littleneck clams (about 9 pounds), scrubbed
2 pounds sweet Italian turkey sausages
6 medium-size white potatoes (about 2 pounds), unpeeled
2 cups water
1 tablespoon dried oregano
1 teaspoon dried crushed red pepper
Shallot Butter
For lobster
6 1-pound live lobsters or three 2-pound live lobsters
6 ears corn, husked

Steps:

Make clams:
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.
Make lobster:
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.

Shallot Butter image

Yield Makes about 2 1/4 cups

Number Of Ingredients 2

1 1/2 cups butter
1 cup finely chopped shallots (about 6 ounces)

Steps:

Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)

Steamed Clams with Spicy Sausage and Tomatoes image

Provided by Bobbi Claibourne

Yield Makes 6 (first-course) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound hot Italian sausages, casings removed
1/2 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
4 pounds littleneck clams (about 3 dozen), scrubbed
1/2 cup chopped fresh basil

Steps:

Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

Lobster with Sausage, Mussels, Corn, and Potatoes image

Yield Makes 6 servings

Number Of Ingredients 15

18 small red-skinned potatoes
6 small onions, quartered lengthwise
1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise
2 12-ounce bottles pale ale
4 cups water
1 tablespoon Old Bay seasoning
1 tablespoon coarse kosher salt
10 fresh thyme sprigs
1 pound kielbasa or linguiça sausage, cut into 1-inch pieces
6 ears of corn, husked
2 1/2 pounds mussels, scrubbed, debearded
3 1 3/4-pound live lobsters
1 cup (2 sticks) butter
Lemon wedges
Lemon-Herb Mayonnaise

Steps:

Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
Melt butter in saucepan and divide among 6 ramekins.
Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.