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Lobster Bake With Corn, Chorizo and Clams

Lobster Bake With Corn, Chorizo and Clams
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Prep Time: 55 min Serves: 3
Cooking Time: 21 min Yield: 2 lobsters
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Lobster is a great source of lean protein, and as long as you’re not drenching it with butter, each 6-ounce portion has only 1.2 grams of fat. Corn, clams and a little Spanish chorizo add quintessential seasonality, sea brine and savory flavors.



1. Preheat oven to 375°F.
2. Fill a large bowl or pot big enough to hold 2 lobsters a quarter full with ice. Then fill about 2/3 of the rest of the way with cold water. (Or use a stopper in your sink and fill with water to ice the lobsters after they come out of the pot!)
3. Fill a large pot 2/3 full with water and boil on stove over high heat.
4. Use back of a chef’s knife to crack each lobster claw.
5. Gently launch lobsters into pot headfirst, and boil for 3 minutes. Using tongs, transfer partially cooked lobsters to ice bath and cool for 10 minutes.
6. Remove rubber bands from around lobster claws. Using sharp kitchen scissors, cut shell in half lengthwise starting under the head and cutting down toward end of the tail.
7. Set lobster halves on a baking sheet, meat-side up and brush with 1 tablespoon olive oil. Season with salt and pepper.
8. Lay corn and clams on sheet pan. Brush chorizo with olive oil, cut in thirds and add to pan.
9. Roast tray for 15 to 18 minutes. Remove open clams to serving dish, reserving juices in shells.
10. Husk corn and cut each into thirds. Portion clams, chorizo and corn and serve.

PC: Arthur Bovino


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