Lobster Bake for 25 People
This method is the most foolproof and convenient for most of us. The quantity can be varied to serve as many people as you would want to invite.
This method is the most foolproof and convenient for most of us. The quantity can be varied to serve as many people as you would want to invite.
- Carbohydrate 75.108006659 g
- Cholesterol 333.07914868 mg
- Fat 78.0188290252 g
- Fiber 10.2460003185272 g
- Protein 87.1051885154 g
- Saturated Fat 25.8457995897 g
- Serving Size 1 1 Serving (1280g)
- Sodium 1549.07685048 mg
- Sugar 64.8620063404728 g
- Trans Fat 8.81958802402001 g
- Calories 1516 calories
Step-by-step
- A day or two before the lobster bake, take the aluminum garbage cans and scrub them with a mixture of half a gallon of warm water and a box of baking soda.
- After this fill the cans about a third full and bring to heat on the burner to test for leaks, keep the lids on to bring to a boil.
- If the cans leak there are sealers you can purchase at a hardware store.
- Apply this to the outside of the seams as this is where the leak will occur.
- Take a two foot square of aluminum foil and place a piece of linguica, pork link, potato, onion, corn and chicken if you are using it on the foil and seal into a bundle.
- Pierce the bundle with a fork two or three times.
- Place a one inch layer of corn shucks in the bottom of each can.
- Place the bundles neatly on top of the corn shucks in the prepare garbage cans.
- Half in each.
- Place the cans on the burners and add the water and wine to each pot evenly.
- Turn the heat on a and bring to a boil, reduce heat to just below boiling and steam for two hours.
- Add additional liquid if required.
- During this time scrub the clams and drink beer.
- At the end of two hours place the clams and the lobsters in the cans on top of the bundles.
- Steam for an additional thirty minutes or so until the lobsters are red and cooked.
- When the lobsters are cooked, pour the lobsters, and clams carefully into a large container.
- Pour the liquid from the containers over them.
- Dig out the bundles and distribute to everyone along with the lobsters, clams, corn and bowls of broth.
- Serve plenty of fresh bread along with this as the liquor from the cans is heaven!
Large-scale crustacean cooking requires managing thermal gradients across dense layers of meat and root vegetables to prevent scorching the bottom while undercooking the top. Wrapping potatoes, onions, and sausage into individual foil packets ensures that dense starches cook evenly in circulating steam rather than dissolving in the boiling liquid below. Piercing each foil bundle allows the aromatic wine-and-water broth to penetrate the pork and vegetables, creating concentrated pockets of flavor that season the entire vessel.
Transforming Second-Day Seafood and Sausage
Leftover lobster meat and steamed shellfish dry out rapidly when exposed to direct heat, making gentle reclamation essential. Shell the remaining lobster meat promptly and store it submerged in its own juices in an airtight glass container at 35 degrees Fahrenheit for no longer than forty-eight hours. To repurpose the chilled sausage and vegetables without toughening the seafood, dice the linguica and potatoes into half-inch cubes and render them in a skillet until crisp before folding in the delicate lobster meat off the heat just long enough to warm through.
- If the aluminum cooking vessels show pitting or corrosion from salted ocean steam, scrub the interior with a paste of baking soda and water to neutralize residual acids before heating.
- Should the steaming liquid evaporate entirely during the initial two-hour reduction, replenish it only with boiling water to avoid dropping the internal pot temperature and stalling the starch softening process.
- Overcrowding the upper shell layer prevents steam from circulating freely, so stagger the live lobsters with shells facing downward to allow internal cavities to drain efficiently.
