Christmas Dinner on January 11

First of all, I am aware that it is practically a week later and that Christmas was two weeks prior to that however, for the last time for awhile hopefully, we were travelling a lot and on all different flights which is why Christmas dinner for Nicky and me was on January 11. 

Being of Italian descent, Christmas Eve consists of seafood so naturally, why would I want to not have an excuse for an expensive home cooked meal.  On Nick's final flight home after a weekend with the boys in Jersey/NYC he saw a recipe for a stove top lobster clambake.  Good compromise.

Lobster Clambake (no pics yet sorry, they are on Nick's camera en route to Vegas... lame)
2 live lobesters (stressful. I know)
2-4 ears of corn
8 fingerling potatoes (or whichever, just tiny potatoes)
1 lb of pork sausage
1 lb of clams

The recipe called for seaweed to steam the lobsters on, but it also said you could  use a bed of rocks.  We used the cleaned husks from the corn.  Fill a pot of 3 to 4 inches of water and lay the corn husks in the bottom.  Put the two live lobsters on the husks (I suggest not being on the phone because it is possible you may drop the lobster on the floor like Nick did.).  Arrange (or SQUEEZE, like we did) the corn, potatoes, and cut up sausage.  Honestly, boiled meat is not really my thing.  I don't really think the sausage gave much to the taste of anything and it didn't pick up much of the seafood taste.  I will probably leave it out in the future.  Place the clams on top so they steam until open.  Bring to a boil over high heat, then turn it down and cover.  Cook for about 20 to 30 minutes or until the clams open.

Take all the contents out and spread over a large platter to serve (or admire your work!).

The recipe suggested using garlic butter and serving with hot sauce.  Nick went all out with both.  I stuck with the garlic butter, definitely a plus from just regular butter especially since we always buy unsalted. 

I will say one thing, without the pictures for now, its hard to express how AWESOME this meal was, but pay special attention to the corn because IT WAS SO AMAZING cooked with the lobster and clams. 

Nick and I ate this in near silence because it was SO GOOD!