How to Host a One-Pot New England Lobster Bake.
Serves: 6-8 Servings
  • ½ Yellow Onion
  • ½ Lemon, plus more for serving
  • 1 Head of Garlic
  • 1 Bay Leaf
  • 4 Celery Sticks
  • 2 Tablespoon of Whole Black Peppercorns
  • ¼ Cup of Sea Salt
  • 3 Pounds of Red Potatoes
  • 1 Pound of Sliced Kielbasa
  • 6 Ears of Corn on the Cob, halved
  • 2 Cups of White Wine
  • 6-8 Lobsters (about 1-1.25 pounds each)
  • 1 Pound of Steamer Clams
  • 2 Pounds of Mussels
  • Minced Parsley, for garnish
  • Melted Butter, for serving
  1. Set up your propane-heated burner and bring about 4-inches of water to a boil in the lobster pot and inserting a steamer basket.
  2. Prepare your seasoning pouch by laying out a large square of cheesecloth and placing in the center: one peeled and halved onion, one halved lemon, a head of garlic with the top sliced off, a bay leaf, celery sticks, peppercorns, and sea salt. Tie the opposite corners of the cheesecloth together to create a secure pouch for the seasoning mixture and drop the pouch in the boiling water.
  3. While the water is being infused with your seasoning pouch, clean and prep your mussels and clams. Create two more cheesecloth pouches and place the mussels in one, and the clams in the other. Tie the opposite corners of the cheesecloth together (loosely this time), to create two pouches; set aside.
  4. Add the potatoes into the steamer basket; the potatoes should just be covered with the boiling water. Poke the potatoes after 10 minutes with a long fork to test their doneness. Once the potatoes are about halfway cooked (just barely soft to the touch of the fork), it’s time to add the sliced kielbasa pieces, halved ears of corn, and pour white wine into the broth mixture. Cook for 5-7 additional minutes
  5. Open the pot and add in your lobsters; return the lid to the pot and continue to boil for about 7 minutes.
  6. Add your clam and mussel pouches to the top of the pot and boil for a remaining 5 minutes, until the shells open.
  7. Remove the steamer basket from the lobster pot transfer the clambake into serving dishes. Plate the lobsters, potatoes, corn, kielbasa, and clams together. Use a smaller bowl for the delicate mussels; ladle the broth from the bottom of the pot over the mussels in their serving dish. Discard the seasoning pouch at the bottom of the pot.
  8. Garnish with fresh herbs and serve immediately with warmed butter, lemon wedges, salt and pepper.
  9. *** Tip: Preserve as much of the broth as you can, it has incredible flavor from the seasoning pouch and steam running through all the shellfish and kielbasa. Consider using it as the base for seafood soup or mixed into a shellfish topped risotto
Recipe by DomestikatedLife at