The clambake dates back to the days of the Pilgrims in Plymouth, Massachusetts. Settlers witnessed Native Americans cooking seafood over hot stones and seaweed and thus the famous New England clambake was born. The Homemade Lobster clambake has become a summer tradition not only in New England but also all over the country. Now, with the Internet, you can have Maine live lobster shipped from New England to anywhere in the United States.

The main stars of the clambake are of course, the lobsters. They come in many sizes - the smallest kinds which weigh around 1 - 1.25 pounds are called the chickens, 1.25-pound lobsters are called Quarter, and 1.20-pound are Half lobsters. Those people who have small appetites will be glad with chicken types to be served with another main course. However, for those who prefer to have a hearty meal, they'll be happier with Quarter or Half lobsters.

There are also different types of shellfish and clams. But you don't have to worry as any type of shellfish will go well with lobster bisque. But if you want your clambake to be truly authentic, you might want to go with New England steamer clams. These types have soft shells and larger sizes. For every person, about 1 pound of clam is recommended.

Corn on the cob and red bliss potatoes add to the delicious distinct flavor and yummy presentation of authentic New England clambakes that would be surely hard to resist. Both can be boiled, steamed or even grilled just like you do with the lobsters and steamers.

Clambakes used to be prepared by Native Americans in a large fire of hot stones in a pit dug along the coast. But since this method may seem to be quite complicated, you can just opt for the simpler and much better one - cooking with the use of pots or ovens. Steaming is considered the recommended way to cook lobsters, so all you need is a large pot with a steamer basket and some salt.

Have the large pot filled with an approximate 1 and inches of water, and for every quart of water, add a tablespoon of salt. Before placing the lobsters in the steamer basket, bring the water to a boil first. And then place the steamer basket in the pot.

Live Jumbo Lobsters which weigh about a pound should be cooked for 12 minutes while those which weigh a pound a half are ready after about 15 minutes. Periodically check the pot to make sure that the water has not boiled off, if it has, add more water while cooking the lobsters. Then remove the lobsters one by one and pull off one of their small legs. To test if the meat is fully cooked, break open the leg.

You can also add shrimp recipes, mussels and even clam chowder to your lobster clambake for a more lovely and delicious feast. And to make your presentation more nutritious and tempting, add fresh vegetables. Now, your lobster clambake is all set to be served and enjoyed by your guests.

by Sherry Shantel