Stove Top Lobster Bake

I love lobster and I live in Maine, where we have the best lobster (I am biased). For a couple of years now I've been doing a traditional lobster bake only on my stove top. Less sand to deal with, I don't know what to say. This recipe is super easy and foolproof and has a little bit of everything in it. If you want to impress your friends and family, put this together and you will wow them. 

The ingredients and recipe (for 4 people) are as follows:

Ingredients:

2 lbs red potatoes (if they are big cut them half, if small leave them whole)

1 large yellow onion, quartered

4 sweet Italian sausages

2 to 4 ears of corn, cut in half

2 lbs mussels, cleaned

1 lb shrimp, shells on or off

1 lb fresh white fish (cod, haddock)

4 lobsters ( about 1 ½ lbs each)

1 can chicken broth

2 Tb butter

Salt and pepper to taste

What to do:

Salt and pepper the white fish. Put in aluminum foil packet that you’ve made and set aside

Melt the butter in a large enough pot to hold everything

Add onions and sausage cooking until onions are translucent and sausages begin to brown

Add the potatoes

Add the corn

Add the mussels and shrimp

Add the aluminum foil packet of fish

Add the lobster

Pour the chicken broth over the whole thing

Cover, bring to a boil, then cook on medium low for about 45 mins to an hour. It’s done when the lobster is red.  

Substitute, substitute, substitute! If you don’t like red potatoes, use the whites or the russets, whatever kind you want. Same with the sausage, try bratwurst, chorizo, whatever you like. You could add clams instead of mussels (I happen to think mussels are sweeter. No matter the ingredients, you can change everything. The beauty of this hodge podge is, it can be whatever you want it to be.     

Below are some photos from a recent double pot lobster bake we did at our house.



All done!



Finished dinner!