Serving Information
2-3
Maine Components
Maine Lobsters .....................................................2 @ 1-1.5lb each
Clams (LittleNeck or Mahogany).........................1 dozen
Mussels .................................................................1 dozen
Corn on the Cob ...................................................2 ears
Red New Potato’s ...............................................1lb, whole
Chanterelles .........................................................3.5oz
Green Onions .......................................................3 whole
Ocean Approved Sea Kelp ................................1 4oz package
Pepper To taste
Maine Sea Salt To taste
Extra Virgin Olive Oil As needed
Garlic ....................................................................3 cloves
Lobster Stock or Clam Juice .............................1.5 cups
Asian Drizzling Sauce
Ginger ..................................................................1oz
Soy Sauce ...........................................................3oz
Miso .....................................................................1oz
Rice Wine Vinegar .............................................1oz
Dipping Butter
Real Butter (Unsalted) ........................................8oz
Fresh Mint ...........................................................1 Sprig
Naval Oranges................................................... 2
Fresh Parsley (chopped) ..................................1 Tsp
Directions:
Preheat wood oven or conventional oven to 450 degrees or highest operating tempature.
Preparation
Lobster Prep
1. Remove lobster tails from live lobsters by twisting back and forth. Break off claws. With back of
knife crack claws and joints.
2. Remove all intestinal material from inside body cavity.
3. Cut tails length wise and brush lobster meat with extra virgin olive oil.
Shell fish and Vegetable Prep
1. Clean clams and mussels.
2. Par boil clean whole red potatoes in salted water until fork tender. Strain water.
3. Shuck corn and slice into 2” disks.
4. Wash mushrooms by emerging in water. Layout on towels to dry.
5. Slice whites of the green onions. Reserve green stalks for garnish.
6. Mince garlic.
Drizzling Sauce Prep
1. Whisk together soy sauce, ginger, miso and rice wine vinegar.
Butter Dipping Sauce Prep
1. Combine butter, juice from 1 ½ oranges and garlic sprig in sauce pan. Cook over low heat until
butter is melted. Remove garlic sprig.
2. Chop Parsley
3. Thinly slice, then quarter remaining ½ orange
Production
Lobster, shellfish and vegetables will need to be roasted with extra virgin olive oil and salt and pepper to
taste in separate pans until ¾ cooked/roasted. Times provided are for a wood oven.
Potatoes 10-12 min. - until slightly crisp
Corn 8 min. – until slightly charred and tender
Lobster claws 7 min.
Clams 5-7 min. – until just slightly open
Lobster tail/body 5 min.
Mussels 4-5 min – until just slightly open
While roasting, combine remaining ½ cup of lobster stock/clam juice and sea kelp with 1 garlic in a small
sauce pan. Bring to boil and remove from heat.
Remove above ingredients and all cooking liquids from roasting pans and combine in a large
casserole/serving dish. Add 1 cup of lobster stock/clam juice and mushrooms. Place dish into oven until
clams and mussels are fully open and ingredients are fully heated. Remove from oven.
Pour butter dipping sauce in serving dish. Garnish with parsley and orange slice.
Pour stock and sea kelp over top of casserole dish. Garnish with green onions and Asian Drizzling sauce.
Serve immediately with bowl of dipping butter. Enjoy
