1 Rating
Recipe courtesy of Lobster PEI
- 4 Servings +
4 cooked PEI lobster claws
1 lb PEI mussels, rinsed and debearded
1 lb soft shell clams, rinsed
.5 medium onion, sliced
1 garlic clove, chopped
.5 cup beer, white wine or vegetable stock
2 tbsp chopped parsley
melted butter, for serving
lemon wedges, for serving
In a large pot combine lobster claws, mussels, soft shell clams, onion, garlic, and beer. Cover the pot with a lid and cook on high heat, stirring occasionally for 7 – 8 minutes, or until all the mussels and shell clams have opened. Discard any mussels or clams that have not opened. Remove from heat and garnish with chopped parsley. Serve with melted butter and lemon wedges, if desired.
If the lobster claws have been chilled after cooking, place into the pot first with a splash of water and cook for 3 – 4 minutes to ensure they are heated through by the time the seafood boil is cooked.
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