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Description
A delicious shellfish combination meant to bring joy to the seafood lover in you. A beautiful fresh lobster is surrounded by a ring of large wild brown shrimp, succulent muscles, and sweet clams. Gently arranged on a bed of rich and creamy pasta made from the delicate broth resulting from the steam bathed sea creatures and a fine white wine.

Recipe is as follows:
This recipe feeds 4-6people.

Bring to a steady boil:
1, 32oz box of Vegetable Stock
1, 32oz box of Seafood Stock
4 cups Dry white wine (Don’t use a wine you wouldn’t drink)
5 sprigs of thyme

In a steam basket place these items in order as listed
2 dozen clams* (must be closed upon purchase)
1.5 lbs Muscles** (must snap shut when poked)
1.5lbs Jumbo 21-25 Shrimp
Sprinkle 4tblsp garlic salt (Lawry’s)
2 Lobsters 1-2lbs each
6 sprigs dill weed
***If you don’t have a steam basket you can put all this in a large colander with balls of foil underneath in the liquid. Don’t let the seafood touch the liquid though. Cover to steam***

Once done (12-15 minutes) set aside the seafood and remove the dill weed (looks ugly) and foil if you used it. Bring the liquid to a simmer if not simmering already, Add:
2 Sticks Unsalted butter
1 Quart Heavy whipping cream
1tblsp Crushed red pepper
1tsp Cayenne pepper
To achieve your desired thickness separately mix 1cup of the liquid with ¼ cup of cornstarch then add that slowly until desired thickness is achived.
Toss with 32oz of cooked angel hair pasta (takes about 4-5minutes to cook so start it right when you take the seafood out)

*Clams: A clam that is fresh and still alive will not open its shell, it should remain tightly shut. Ask to see them before you buy them. DO NOT BUY THEM IF THEY ARE OPEN that means there dead. I have yet to meet worker who wouldn’t let me look at them before I buy them.
**Muscles: these creatures tend to open their shells occasionally but if they are still alive they will quickly snap their shells shut. DO NOT BUY THEM IF THEY REMAIN OPEN WHEN TAPPED that means there dead…

Description
A delicious shellfish combination meant to bring joy to the seafood lover in you. A beautiful fresh lobster is surrounded by a ring of large wild brown shrimp, succulent muscles, and sweet clams. Gently arranged on a bed of rich and creamy pasta made from the delicate broth resulting from the steam bathed sea creatures and a fine white wine.

Recipe is as follows:
This recipe feeds 4-6people.

Bring to a steady boil:
1, 32oz box of Vegetable Stock
1, 32oz box of Seafood Stock
4 cups Dry white wine (Don’t use a wine you wouldn’t drink)
5 sprigs of thyme

In a steam basket place these items in order as listed
2 dozen clams* (must be closed upon purchase)
1.5 lbs Muscles** (must snap shut when poked)
1.5lbs Jumbo 21-25 Shrimp
Sprinkle 4tblsp garlic salt (Lawry’s)
2 Lobsters 1-2lbs each
6 sprigs dill weed
***If you don’t have a steam basket you can put all this in a large colander with balls of foil underneath in the liquid. Don’t let the seafood touch the liquid though. Cover to steam***

Once done (12-15 minutes) set aside the seafood and remove the dill weed (looks ugly) and foil if you used it. Bring the liquid to a simmer if not simmering already, Add:
2 Sticks Unsalted butter
1 Quart Heavy whipping cream
1tblsp Crushed red pepper
1tsp Cayenne pepper
To achieve your desired thickness separately mix 1cup of the liquid with ¼ cup of cornstarch then add that slowly until desired thickness is achived.
Toss with 32oz of cooked angel hair pasta (takes about 4-5minutes to cook so start it right when you take the seafood out)

*Clams: A clam that is fresh and still alive will not open its shell, it should remain tightly shut. Ask to see them before you buy them. DO NOT BUY THEM IF THEY ARE OPEN that means there dead. I have yet to meet worker who wouldn’t let me look at them before I buy them.
**Muscles: these creatures tend to open their shells occasionally but if they are still alive they will quickly snap their shells shut. DO NOT BUY THEM IF THEY REMAIN OPEN WHEN TAPPED that means there dead…