Ingredients
Scale
- 2 lobsters, live or fresh
- 1 pound of clams
- 1 pound of mussels
- 1/4 cup of sea salt
- 2 lemons, sliced
- 4 cloves of garlic, minced
- 1 stick of unsalted butter
- Fresh parsley, for garnish
- Crusty bread, for serving
Instructions
- Fill a large pot with water, add sea salt, and bring to a rolling boil. Add lobsters first, followed by clams and mussels.
- Cook for 10-15 minutes until lobsters are vibrant red and clams/mussels open up. Melt butter, add garlic and lemon slices in a separate pan.
- Once cooked, arrange the seafood on a platter and drizzle with garlic-lemon butter. Garnish with parsley.
- Set the table with crusty bread and drinks for a complete dining experience.
Notes
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat on low heat to prevent drying out.
- Pairs well with side salad or grilled vegetables.
- Bring extra butter and lemon for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Boiling
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1/4 of the platter
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg