A clambake is most thoroughly enjoyed as a casual, conversational, communal event where loved ones converge on good food.
This version includes the best of the best, with lobsters and more.
1To make the beer broth, finely slice the onions, celery, and carrots. Humanely kill the lobster with a knife through the brain and tear the two bodies apart from the tails and claws. In a saucepan, sweat the bodies and vegetables and add the beer. Simmer for 45 minutes and strain through a chinoise/strainer. Reserve.
2In salted water, cook the lobster claws and tail for 5 minutes. Place those in an ice bath and chill. The lobster should be a little underdone.
3Boil the potatoes until tender. Reserve.
4Over an open burner, char the corn. After the corn has cooled, cut it off the cob.
5To finish, add clams, beer broth, potatoes, corn to a pot on the heated stovetop. When clams are open, add the mussels and lobster. Finish it with butter, fine herbs of your choice, and smoked paprika.
Chef Kevin Sbraga, Top Chef Season 7 winner and owner of SBRAGA Restaurant in Philadelphia, puts Billy to work in the kitchen frying up some New Jersey Fried Lobster. Accompanied by some Jersey corn and tomatoes garnished with Wasabina, a mustard green with a wasabi-like spiciness, and cooled down with a touch of aioli, this chicken-fried-style lobster is perfect no matter where you might be hanging. Watch more episodes of Hanging with Harris.