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Lobster clambake

Preparation and cooking time
20 min
4 persons
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 fennel bulb, chopped, any fronds reserved for garnish
  • 3 sprigs fresh thyme
  • 350ml/12.3 fl oz white wine
  • 750ml/26.3 fl oz chicken broth
  • 450g/1 lb red-skinned potatoes, quartered
  • 1 or 2 lobsters (750g total weight)
  • 2 ears of corn, each cut into 3 pieces
  • 24 mussels, scrubbed and debearded
  • 24 clams, scrubbed
  • 12 large shrimp in the shell
  • 1 lemon, cut into wedges
  • 2 tbsp olive oil
  • Salt and freshly ground pepper, to taste

In a large stockpot, heat the oil over medium-high heat. Add the onion, garlic, chopped fennel and thyme and season with salt and pepper. Sauté until the fennel is soft, about 8 minutes. Add the wine and cook for another 5minutes. Add the broth and then the potatoes and the lobster. Cover the pot and cook for 10 minutes. Remove the lid and nestle in the corn, mussels, clams and shrimp and cover tightly. Cook for another 10 minutes. Discard any unopened mussels or clams. Garnish with fennel fronds and lemon wedges, and serve immediately.