8/20/1997
NEW ENGLAND LOBSTER BAKE
1 pound each littleneck clams, mussels
2 cups white wine (or water)
¼ cup sea salt
2 tablespoons black peppercorns
2 sprigs fresh thyme
2 cloves garlic
12 red new potatoes
4 live lobsters, about 1 to 1½ pounds each
Melted butter, optional

Thoroughly wash clams and mussels in cold water to remove any sand and grit.

Fill large 8-gallon pot with about 4 gallons water and heat to a rapid boil. Add wine, salt, peppercorns, thyme and garlic (instead of garlic, you could peel and add a small whole onion to the pot); return to a boil. Add
potatoes; boil 5 minutes.

Add lobsters, clams and mussels. Reduce heat, cover tightly and simmer 7 minutes.

Remove seafood and vegetables from pot and place on large serving platter or individual plates. Strain broth and serve in bowl on the side.
Serve melted butter for dipping if desired.

Serves 4, each 500 calories, 4 grams fat, 1,130 mg. sodium.

-- Adapted from a recipe by chef Mark Baker of the Four Seasons Hotel