Along with the “stars” of the night… the actual lobsters, the clambake was the main course of the lobster bake evening.  The lobsters can be cooked right along with the whole “bake” but I, for one, don’t have a pot big enough to hold everything. As a result, the lobsters were boiled separately.

Since I wasn’t sure of any of the guests’ dietary restrictions, instead of the kielbasa I would generally use, I found a fabulous spicy chicken and spinach sausage at Costco and used that.  I also separated out the corn and served it next to some potatoes on the buffet, just because this time it fit better that way. But for that added pop of color, I would usually leave the corn in the “bake” as I have pictured above.

[Read more →]