Yelp had a $40 for $80 worth of seafood from New England Lobster so my friends and I bought two gift certificates and had a seafood night. Cooking for a large party on a weeknight (13 people!) took awhile but when we finally sat down to eat, it was quite delish and worth the wait.
With many helping hands, we made lobster rolls, asari no sakamushi (clams steamed in sake), steak, corn on the cob, and finished off the meal with almond hazelnut truffles and kheer from Tab’s mom (we had some of the aloo gobi she made with the meal too – both uber yummy!). I’ll be posting steak and truffle recipes later.
For the lobster rolls, I used Adam Roberts from Amateur Gourmet’s recipe for lobster rolls, but we followed the directions that came with the lobsters for the boiling time instead, skipped the ice bath part, and used my favorite thick toast from Paris Baguette as the bread instead of using hot dog buns.
To make the clams, I followed this recipe from Chef Nobua Fukada, and just doubled it. I used Littleneck clams, which worked out great. As you are preparing the clams in the first step – soaking them in cold salt water, the live clams should close up – any clams that remain open or have damaged shells, toss them before cooking. One other change I made to the recipe was to use some of the water from boiling the lobsters instead of regular water and since I couldn’t find cooking sake at the market I went to, I used a bottle of regular “nice” sake. After you have finished steaming the clams, if there are any that stayed closed, throw those out before serving.