header    
   




Lobsters & Steamers>

packed to travel



rod



Bait & Tackle>
fresh and frozen bait, lures, rods/reels

rod

visa

Open April 1st to October 1st
7 Days per Week, 6 am to 7 pm

 

Lobsters & Steamer Recipes

simple recipe to steam lobster


-Arrange the lobster on a steam rack if you have one
-Take a large pot and put 2 inches of water in it. Add 1 tablespoon of sea salt.
-Cover the pot and bring it to a boil.
-Place the lobsters [on the steam rack] in the pot. Cover the pot and bring it to a boil again.
-Steam the lobster’s first pound for 14 minutes. Add 3 minutes for every extra pound. A 2-pound lobster takes 17 minutes to steam.
-Drain the lobster immediately and serve
from http://www.iqio.org/how-to-cook-lobster

fancy recipe to steam 2 lobsters

Use a very large pot!

1 tablespoon salt per 1 quart water added
2 2-pound Captain Don's lobsters
1 medium onion, rough chopped (approximately 3/4 inch square )
2 stalks celery, rough chopped
1 tsp cracked peppercorns
2 bay leaves
whole branches of fresh dill (if no dill, substitute tarragon or parsley)

-Cover vegetables and seasonings with 1 1/2 inches of water.
-Bring to a boil and add the steamer basket with the lobsters in it and cover tightly.
-Cook for 15 minutes, making sure there's still enough water in the bottom of the pot. If you do add more water, it is not necessary to add more salt, because only the water evaporates.
-Check for doneness with one of the small legs. Then, remove from the pot and crack the lobster and enjoy! by Chef Laura, http://www.cooking-lobster.com/index.html

simple recipe for steamers

 

3 to 4 pounds of steamers
NOTE: If the shells of the live clams are open, tap on shell. If it does not close, throw away the clam.

3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
½ teaspoon red pepper flakes
Melted unsalted butter (The use of unsalted butter is imperative for this recipe, otherwise your clams will be too salty!)

NOTE: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.

One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).

In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.

Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

Eat and enjoy!
from http://whatscookingamerica.net/ClamsSteamer.htm

 

 

   
copyright 2009 Capt. Don's. Website design by MediaArchitects.org