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Lobster Recipes
Entrees
Maine Stovetop
Lobster Bake
(Serves 4)
4 pounds Great Eastern Mussels
4 each 1¼ pound Maine lobsters
12 small red potatoes
4 ears sweet corn, shucked except for
innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable,
add 2 Tablespoons salt to water and a rack to
lift lobster off the bottom of the pan
Rinse mussels in cold water. Pull black
threads out of mussels at the hinge of the
shells. Parboil onions and potatoes. In a
large (12" x 16") roasting pan, place a one
inch layer of seaweed. Place lobsters on top
of the seaweed and arrange corn and onions
between the lobsters and the sides of the pan.
Place more seaweed over lobster and gently add
mussels and potatoes being careful to keep the
top of the Bake level. Cover with remaining
seaweed and add water to the pan. Cover
tightly with lid or foil and place on the
stove or a preheated grill to cook. (If using
a grill make sure the coals are very hot.)
Start timing the Bake when you first see
steam. Cook covered for 15 minutes. Serve with
melted butter and lemon wedges on the side.
Nutritional information per serving - does not
include seaweed
calories 1276.8 cholesterol 394 milligrams
protein 92.9 grams sodium 2241 milligrams
total fat 58.2 grams dietary fiber 8.2 grams
carbohydrate 100.2 grams calcium 279
milligrams
Nutritional information provided by MasterCook
II, 1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may
require more specific nutrient data and should
consult their personal physicians, registered
dietitians, and/or food manufacturers.
Maine Lobster Promotion Council
The Great Eastern Mussel Farms, Inc.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com