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New England Shore Dinner
As seen on The Fish Market
Monday, August 2
WVIT Channel 30
Serves Two
Ingredients:
2 1 1/4 - 1/2 lb Live Lobsters
1 Quart Cold Water
1/2 lb. Live Steamers, rinsed with cool running water
1 Sweet Potato, cut lengthwise into quarters
2 Large Red Potatoes, cut in half
2 Ears Corn, schucked
1 Stick of Butter. melted
1 Lemon, cut into wedges
Procedures:
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Pour water into a clean 1 1/2 - 2 gallon capacity soup pot.
- Cover with lid and bring water to a rapid boil.
Remove lid a
nd place lobsters in pot, head first, tucking in
- the claws.
Add the steamers, sweet potatoes, re
d potatoes and corn.
Replace lid and water to reach a boil, then reduce
- heat to medium.
Cook dinner for 10 minutes, or until the vegetables are
fork tender.
Season vegetables with salt & freshly ground
- pepper.
Serve immediately with warm melted butter and le
mon wedges.
We recommend a buttery chardonnay with this meal, great
- any season of the year!
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