Sunday, February 13, 2011
The night before, I made a clambake at home with 2 lbs of lobster tail, 2.5 lbs of manila clams, 1 lb of U15 prawns, hot italian sausage and polish sausage, corn and potatoes with garlic bread and a beet, pecorino romano and almond mixed green salad. The clambake was delicious, probably even better than our first attempt, and way too much food for the four of us, our pot barely fit all the seafood. I need to invest in a big stockpot soon! In the future, I would probably use only one lobster tail. The lobster tail does add really good flavor to the broth, I think that is what made it richer and more flavorful than last time. I basically followed the same recipe as last time, except I used the entire bottle of white wine and put in the lobster tails 3 minutes before the rest of the seafood, since they were so huge. We had a nice bottle of 2008 Alma Rosa Pinot Gris, one of our favorites from our Santa Barbara wine trips.