Daphne's New England Lobster Boil

Don't forget the napkins! This lobster boil is the perfect summer feast to carry with you after the season ends. Packed with lobster, clams, corn and potatoes, it's a family meal that brings everyone to the table.

1/4 cup Salt
1 Head of garlic, cut across equator
1 Bay leaf
4 Thyme sprigs
1/2 lb New potatoes
2 1-lb live lobsters, bands removed from claws
2 Ears of corn
1/2 lb Clams
Lemon wedges for garnish
1/2 cup Melted butter for dipping
Toasted baguette
Equipment:
1 12x12 sheet of cheesecloth
Lobster crackers
Kitchen twine

Bring a large pot of water — fitted with an insert — to a boil and add in the salt. Drop in the garlic, the bay leaf and thyme. Add in the new potatoes and cook for 3 minutes.

Add in the lobster, claws first, and cook for 5 minutes. Then add in the corn.

Place the clams into the cheesecloth and tie into a bundle with kitchen twine. Add to the pot. Cook for an additional 4-5 minutes until the clams have opened.

Remove the pasta insert — holding all of the ingredients — and place everything onto a platter.

Serve with lemon, butter and baguette... and lots of napkins!