My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.
- 2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes
- 2 teaspoons salt
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- ½ teaspoon black peppercorns
- 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
- 1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
- 4 (1 1/2) pounds lobsters
- 48 littleneck clams, scrubbed
- 4 ears fresh corn, husked and halved crosswise
- 1 Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
- 2 Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
- 3 Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
- 4 Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.
- Calories 847.3
- Carbohydrate 44.4 g
- Cholesterol 286.8 mg
- Fat 25.4 g
- Fiber 4.8 g
- Protein 90 g
- Saturated Fat 8.7 g
- Sodium 2389.1 mg
- Sugar 3.5 g