Lobster Pot

Lobster Pot

Prep Time: 2hr    Cook Time: 10 min    Ready in 2hr 10min

Serving Size: 2

INGREDIENTS

2 lb Lobster

1/2lb Mussels

1/2lb Clams

1 Corn on the Cob

1 Onion

1 Shallot

6 Mini Potatoes

2 Cups Dry White Wine

1/4 Cup of White Vinegar

1Tbs Vegetable Oil

DIRECTIONS

Rinse the lobster with water and store in the fridge wrap with newspaper, do not wrap lobster in plastic bag.

Unwrap Mussels and Clams so they can breath. Keep the Mussels and Clams under running cold tap water. Rinse the mussels and clams a couple of times. Soak mussels and clams with cold tap water again but this time add 1/4 cup of white vinegar into the soak. Soak for at least 1/2hr this will allow mussels and clams to spit out their sand and salt.

Cleaning Mussels: Most mussels have beard, you may remove them by a yank with your fingers. If they do not come out you can simply trim them with a pair of scissors. Sort of the dead mussels. Again the mussels should have a thigh seal, if they are open, you can simply give them a tap. If the shell close after the tap than the mussel is still good. If they are still open after the tap, discard mussel. All broken and damage mussels are also to be discard. Set all the good mussels aside.

Dice onion and shallot. I have used an All-Clad Dutch Oven, but you may use any pot you have at home. Turn heat on medium high, toss in onion and shallot, let it cook for 5minutes. Split corn on the cob into 3 chucks. Add in wine, potato, and corn, let simmer for 3minutes. Add in lobster as a whole and close the lid for 3mintues. Add in mussels and clams and close lid again for 7minutes and ENJOY!!