Lobster, Steamer Clams & Mussels
 with corn, onion, and potatoes
Asian Cole Slaw

Although I could eat lobster any time of year, for some reason the summer months are when I most appreciate and eat that glorious crustacean. So even if you don't live right near the ocean or have a beach nearby for an outdoor lobster/clam/mussel feast, you can make this menu in your own kitchen - just be sure to get the freshest shellfish you can.  You can ask your fish monger or seafood department manager if they can get you some fresh seaweed for a lobster bake but if you can't find fresh seaweed,  see the tip below following the recipe.

If you can't find fresh cultivated mussels, there is an excellent frozen (yes I said frozen!) mussel from Ireland.  I found this product in the frozen fish and seafood section of a supermarket in NY/NJ area.   Bantry Bay Seafoods is an excellent source for frozen mussels.  The one pound cryovac packed frozen mussels cook in just 5 or 6 minutes - and the result is a plump, tender and sweet tasting mussel.  There are two varieties of Bantry Bay mussels - one in a garlic flavored sauce and the other in a tomato based sauce. Both are equally delicious.  If you'll check their website, you may have already seen this product in your supermarket, but if not, bring it to the attention of the fish and seafood manager to see if they can bring this excellent product to your store. 

www.bantrybayseafoods.com

HOT WEATHER SHOPPING TIP

When shopping for food, especially fish and shellfish when it's really hot outside, and you live a long way from the fish store or supermarket, be sure to ask the fish monger to pack your fish and shellfish in some crushed ice to keep it cool on the way home from the store.  Alternatively, bring a picnic cooler to the supermarket that has been chilled down with ice packs to transport the fish and shellfish and any other foods that need to stay cold on the way home. Just be sure to keep the cooler in the back seat of your air-conditioned car and not in the hot trunk!

Lobster, Steamer Clams & Mussels

In a very large roasting pan place a one inch layer of seaweed. Place Maine lobsters on the seaweed; arrange corn and onions between the lobsters and the sides of the pan. Place **clams, **mussels and potatoes gently over the Maine lobsters, keeping the top of the Lobster Bake level. Cover with remaining seaweed and add water to the pan. Add one or two tablespoons of Old Bay Seasoning.  Cover pan tightly with aluminum foil and place on the stovetop over medium/high heat or on a pre-heated barbeque grill to cook. (If you are cooking on a grill, make sure the coals are almost white) Start timing the Lobster Bake when you first see steam. Cook covered for 15 minutes. Leave covered for five more minutes before serving.

Melt ½ pound unsalted butter and add the juice of one lemon. Serve butter/lemon sauce in individual bowls.

* If you cannot buy seaweed from your fish market, add 2 teaspoons sea salt to the cooking water and place a layer of crumpled aluminum foil in the roasting pan to raise the lobsters off the bottom of the pan.

**After cooking, discard any clams and mussels that have not opened.

Lobster Bake recipe courtesy of American Festival Cafe, Rockefeller Plaza, New York - adapted by Ann Hall Every, CCP

Asian Cole Slaw

by Ann Hall Every, CCP

In a large bowl combine cabbage and bell peppers. Blend remaining ingredients and pour dressing over cabbage to mix thoroughly. Sprinkle with sesame seeds. Refrigerate until ready to serve. Yield: 4 + servings

_{Copyright © 2006 Ann Hall Every, CCP}