"“My own version on a customary New England summer sinner
with fresh corn, clams, lobster, and potatoes.”"
Serving: 8 | Prep: 20m | Ready in: 55m
Ingredients
• 2 1/2 lbs. small (about 2-inch diameter) Red Bliss potatoes
• 2 tsps. salt
• 1 tbsp. coriander seeds
• 1 tsp. fennel seeds
• 1 tsp. dried thyme
• 1/2 tsp. black peppercorns
• 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
• 1 (1 lb.) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
• 4 (1 1/2) lbs. lobsters
• 48 littleneck clams, scrubbed
• 4 ears fresh corn, husked and halved crosswise
Direction
• In a stockpot big enough to hold all ingredients or a lobster pot, add 1 gallon
of water. Add salt and potatoes and make it boil. Cook for 10 minutes,
covered, until potatoes are softened slightly but not cooked well. In a big
piece of cheesecloth, place peppercorns, thyme, fennel, and coriander. Take
edges along and use a kitchen string to tie to form a pouch.
• Add lobsters, chorizo, wine, and spice pouch to the pot with the potatoes.
Boil for 5 minutes, covered. Add corn and calms then cook for approximately
5 minutes, covered, until clams have opened, and lobsters are cooked (get rid
of any unopened clams).
• Use kitchen shears and a heavy knife to cut every lobster in half. Then serve
every person a piece of chorizo, 2 potatoes, half an ear of corn, 6 clams, and
half a lobster.
Nutrition Information
• Calories: 847 calories;
• Total Carbohydrate: 44.4 g
• Cholesterol: 287 mg
• Total Fat: 25.4 g
• Protein: 90 g
• Sodium: 2389 mg