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| New England Lobster bake piping hot from the grille. |
February is always a slow month at our nautical store, Skipjack Nautical Wares & Marine Gallery in Olde Towne Portsmouth, Virginia and the best time to get away for a much needed break. So Alison and I, together with my daughter Kaitie packed our bags and drove the 15 hour drive south to sunny Florida leaving the cold weather behind for a little R&R, seashell hunting at MacArthur Beach State Park, antique browsing in the numerous Palm Beach areas, inventory purchasing from a distributor and to visit family in Royal Palm Beach and Palm Beach Gardens. First stop was to the home of my sister Roxanne and her husband Gerry and my mother Mary Ann Elder in Royal Palm, Florida.
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| The lobsters, mussels, clams and fresh produce came from the famous Carmines Gourmet Market located in Palm Beach Gardens, Florida. |
After an exhausting day of antiquing in the elegant shops located along Antique Row on Dixie Hwy. in West Palm Beach, we drove over to the delectable Carmine's Gourmet Market where my mother treated us by purchasing the ingredients for a surprise Valentine's Day dinner feast. Fortunately, Carmine's was running a special on fresh lobsters making the drive from Royal Palm more rewarding. I highly recommend Carmine's for the best in gourmet foods, select wines and other desirable products, not to mention their La Trattoria Restaurant too! Here's a link to their website at Carmine's Gourmet Market & La Trattoria Restaurant.
Roxanne had discovered the recipe for the lobster bake in the July 2010 issue of Coastal Living magazine titled "Summer Lobster Bake" bringing Hartzogs' classic lobster bake to your backyard and had had the opportunity to test this fabulous meal on previous occasions. So off we went with bags rustling with fresh lobsters, breads and wine in hand back to Royal Palm and preparation of the seafood feast.
To cook this lobster bake, Ingredients for Two People
2 (1 1/2-pound) parboiled lobsters
8 small red potatoes
1 onion, quartered
2 ears fresh corn, halved
1 dozen clams
2 (1 1/2-pound) parboiled lobsters
8 small red potatoes
1 onion, quartered
2 ears fresh corn, halved
1 dozen clams
1 pound mussels
Lemon Wedges
2 cups water
2 cups water
Melted Butter
Roxanne used a large oval metal pan that could hold the six lobsters, mussels, clams, potatoes, corn on the cob and other ingredients and would also fit on the outdoor gas grille. Coastal Living suggests that you can use a large disposable aluminum roasting pan, but we recommend a heavier pan because of the extra strength for carrying the weight. Gerry first par-boiled the lobsters outside on their open-air patio in a large gas-heated pot (basically designed for frying turkeys) until cooked (approximately 6 minutes after the water is piping hot) then transferred the lobsters over to top the other ingredients already placed in the pan for baking and then covered with aluminum foil.
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| The par-boiled lobsters are transferred on to the top of the already prepped seafood and vegetable-filled pan. |
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| The pan is covered in aluminum foil and then cooked over open flames at medium-high heat on the gas grille. |
The pan is then covered in aluminum foil and placed over medium-high heat on an open grille to cook for approximately 30 minutes. Once cooked, Gerry carried the hot pan into the kitchen to cut up the lobsters and prepared for serving.
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| The fully cooked lobster bake was brought into the kitchen to be cut-up and served. |
Each lobster was trimmed of their tails and claws and put on a plate and the remaining carcass was disposed of. The plates were then garnished with mussels, clams, red potatoes and small ears of corn and served with a salad and freshly baked bread and melted dipping butter. The dinner was completed with a glass of chilled sparkling wine, pinot grigio, or chardonnay.
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| The lobster bake served up on a plate ready for eating. |
Roxanne placed large stoneware bowls on the table to discard the lobster, mussel and clam shells and extra napkins for wiping your hands. What a great Valentine's Day feast! Magnifico!
Here is the link to the ingredients and cooking instructions from Coastal Living Magazine on My Recipes. Summer Lobster bake. The recipe is sized for two people, so Roxanne tripled the ingredients to serve six. Photos by Joe Elder.
Upcoming blogs from our trip to Florida- Seashell hunting at MacArthur Beach State Park, Antiquing at West Palm Beach Antique Row, and Palm Beach's fabulous Worth Avenue.
