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Emeril's Kicked Up Stovetop Clam Bake with Lobsters, Mussels, Potatoes, Artichokes, and Sausages
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1 1/2 gallons water
1/4 cup salt
4 (12-ounce) lager beers
1 cup liquid crab boil
3 to 4 pounds fresh seaweed or rockweed, rinsed in water
3 pounds small new potatoes, scrubbed
2 pounds small yellow onions, left whole and ends trimmed, outer papery skin discarded
2 cobs white corn, shucked, silk removed, and cut in half crosswise
2 cobs yellow corn, shucked, silk removed, and cut in half crosswise
4 heads garlic, cut in 1/2 crosswise
3 medium artichokes
2 pounds Italian sweet sausage, cut into 2 to 3-inch pieces
2 pounds Portuguese chorizo
6 (1 1/4-pound) lobsters, rinsed
3 tablespoons Essence, recipe follows
4 pounds live clams, scrubbed, soaked and well rinsed in 2 to 3 changes of water to rid of sand
2 pounds live mussels, scrubbed, soaked, rinsed and debearded
1 pound large, thick asparagus, tough ends discarded, trimmed to the same length
1 cup melted butter
2 tablespoons fresh lemon juice
Cayenne
Warm French bread
In a large square-head roasting pan (approximately 20 by 17 by 7-inches), with handles on each side, combine the water, salt, beer, and crab boil and bring to a boil. Add enough seaweed to cover the bottom of the pan, about 1/2 of the seaweed. Arrange the onions and potatoes around the seaweed. Cover tightly with a lid or heavy aluminum foil, lower the heat, and steam for 10 minutes. Add the corn, garlic, artichokes, sausages, and lobsters. Sprinkle with the Essence and cover with the remaining seaweed. Add enough water if needed to cover the bottom of the pan. Cover tightly, and steam until the lobsters are red, 20 to 30 minutes.
Remove the lobsters from the pan and break open over a bowl. Place the lobsters over a platter. Add any lobster liquid to the pan. Arrange the clams, mussels and asparagus over the seaweed, cover tightly, and steam until the clams and mussels are open, 10 to 15 minutes.
Turn off the flame. Discard any unopened clams and mussels. Transfer the items to platters or bowls for transporting to the table or picnic area.
In a small saucepan, melt the butter. Add the lemon juice and cayenne, to taste. Divide among small bowls or containers for dipping the seafood. Serve with French bread.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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