Backyard Lobster Bake Recipes

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

BLUSHING MAINE LOBSTER CAKES

Steps:

• Preheat oven to 425 degrees F.
• Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.
• Drizzle Rosey Sauce over cakes or serve on the side.
• Combine all ingredients in a small bowl and stir until smooth.

SUMMER LOBSTER BAKE AT HOME

Steps:

• Fill the bottom of pot with 6 inches of wet seaweed
• Divide the steamers among 6 pieces of cheesecloth and tie corners so you can pick them up. Place on seaweed
• Remove silk and all but two layers of corn husk from the corn
• Place corn, potatoes, onions and sausage over the clams in that order. Top off with the lobsters
• Put a layer of cheesecloth over the lobsters and cover with another 4 inches of seaweed
• Cover closely and place pot over high heat. When steaming begins, reduce heat to medium and cook for one hour and 15 minutes

BACKYARD CLAMBAKE

Steps:

• Make sure the clams and mussels are all alive. The shells should be tightly closed. If they're open, they should close when you tap them. If any remain open, discard.
• Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silks, then pull the husks back into place and tie around the corn with a strip of husk.
• Drop the lobsters in boiling water for about 3 minutes till they're bright red. Remove from water.
• When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter.

CLAM - LOBSTER BAKE

Steps:

• Prepare your favorite clam chowder as an appetizer.
• Serve clambake with plenty of melted butter, lemons, and watermelon.
• " Detailed directions below.
• Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
• Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
• Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
• Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
• Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
• Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
• On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
• Cover food with remaining wet cheesecloth, then greens.
• Cover pit with heavy duty aluminum foil.
• Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
• Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
• Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
• Serve with melted butter and lemon.

BAKED FRESH LOBSTER RECIPE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
• Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
• Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.