# Steamed Lobster and Clams with Baked Potatoes and Green Beans with Caramelized Onions > Sweet steamed lobster and briny clams make a generous shellfish dinner, with warm lemon butter for dipping. Crisp-skinned baked potatoes and green beans under a tangle of caramelized onions keep the plate simple, comforting, and full of contrasting textures. - URL: https://www.chezjk.com/recipes/boiled-lobster-with-steamed-clams-green-beans-caramelized-onions-baked-potato - Author: Jonathan Katzman - Cooked and photographed: 2025-03-03 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Steamed Lobster and Clams with Baked Potatoes and Green Beans with Caramelized Onions](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F8f3f298bb450b6f3.jpg) ## Whole Steamed Lobsters Steaming preserves the lobster's sweetness without filling the shells with excess water. Cooking just until the meat turns opaque keeps the tail tender. ### Ingredients - 4 live lobsters, 1¼–1½ lb each - as needed water for steaming - 1 tbsp kosher salt per quart of steaming water ### Instructions 1. Use a large covered stockpot with a steaming rack, or two pots so the lobsters fit without tight packing. Add about 2 inches of water, keeping it below the rack, and salt the water. 2. Keep the lobsters cold until ready to cook. Have a fishmonger humanely dispatch them immediately before cooking, or use an established humane dispatch method if trained to do so. 3. Bring the water to a vigorous boil. Add the lobsters, cover, and begin timing once strong steam returns. Steam 1¼ lb lobsters for about 12–14 minutes and 1½ lb lobsters for about 14–18 minutes. 4. Check the thickest tail meat through the soft underside with an instant-read thermometer; it should reach 145°F and look pearly and opaque. Shell color alone is not a doneness test. 5. Lift out with tongs and let drain for 2–3 minutes. Serve promptly, leaving the shells intact for cracking at the table. ### Notes - If cooking in batches, keep the first batch loosely covered for only as long as needed; prolonged hot holding toughens the meat. - Provide shell crackers, seafood picks, a shell bowl, and plenty of napkins. ## Steamed Clams with Clear Dipping Broth A small amount of steaming water becomes a light, naturally briny broth. Serving it separately lets diners rinse any remaining grit from soft-shell clam meat before dipping it in butter. ### Ingredients - 3 lb live soft-shell steamer clams, cleaned and purged by the fishmonger - 1 cup water ### Instructions 1. Gently rinse the clams under cold running water. Discard cracked clams and any that show no sign of life; soft-shell clams may gape naturally, but their exposed siphons should retract when touched. 2. Bring the water to a boil in a wide covered pot. Add the clams and cover tightly. 3. Steam for 8–12 minutes, gently shaking the pot once, until the shells open and the meat is opaque and cooked through. Check a large clam for a temperature of 145°F. Discard any clams that remain closed after cooking. 4. Transfer the clams to a warm serving bowl. Let the cooking liquid settle briefly, then carefully pour it through a coffee-filter-lined sieve, leaving any sediment behind. Dilute with hot water if very salty. 5. Serve the warm broth in small cups. For soft-shell clams, pull the meat free, peel away the dark skin around the siphon, and swish the meat in the broth before dipping in butter. ### Notes - If using littleneck or Manila clams, scrub the shells and begin checking after 5 minutes; no siphon skin needs removing. - Store live clams refrigerated in a breathable container under a damp towel, never submerged in fresh water or sealed airtight. ## Warm Lemon Butter Butter rounds out the lean, sweet shellfish, while a little lemon cuts the richness without masking its flavor. ### Ingredients - 8 tbsp unsalted butter - 2 tsp fresh lemon juice - 1 lemon, cut into wedges - to taste fine sea salt ### Instructions 1. Melt the butter in a small saucepan over low heat without browning it. 2. Remove from the heat and stir in the lemon juice and a small pinch of salt. 3. Divide among four warmed dipping dishes and serve with lemon wedges. Reserve a little for the potatoes if desired. ### Notes - Keep warm rather than simmering; lemon butter is meant to remain a simple melted dipping sauce, not a thick emulsion. ## Crisp-Skinned Baked Russet Potatoes Baking directly on the oven rack gives the potatoes dry, crisp skins and fluffy centers that readily absorb butter and shellfish juices. ### Ingredients - 4 medium-large russet potatoes, about 10–12 oz each - 2 tsp olive oil - 1 tsp kosher salt ### Instructions 1. Heat the oven to 425°F. Scrub and thoroughly dry the potatoes, then prick each several times with a fork. 2. Rub lightly with olive oil and sprinkle with salt. Place directly on the oven rack with a tray on the rack below to catch drips. 3. Bake for 60–75 minutes, until the skins are dry and a skewer passes easily through the centers; the interior will be about 205–210°F. 4. Keep whole until serving to retain heat, then split and fluff the centers at the table. ### Notes - Do not wrap in foil; trapped steam softens the skins. ## Soft Caramelized Onions Slowly cooked sliced onions provide the soft, sweet topping visible over the beans. A small splash of vinegar balances their sweetness. ### Ingredients - 2 large yellow onions, thinly sliced from root to stem - 1½ tbsp ghee - ½ tsp kosher salt - 2–4 tbsp water, as needed - 1 tsp apple cider vinegar ### Instructions 1. Heat the ghee in a wide skillet over medium heat. Add the onions and salt, and cook for 5 minutes, stirring to coat. 2. Reduce to medium-low and cook for 30–40 minutes, stirring every few minutes, until very soft and golden brown rather than crisp. 3. Add a tablespoon of water whenever the browned film on the pan threatens to scorch, scraping it back into the onions. 4. Stir in the vinegar and cook for another minute. Keep warm over very low heat. ### Notes - The target is a loose, silky tangle, not dark onion jam. ## Green Beans with Lemon Brief blanching keeps the beans green and tender-crisp; a quick finish in ghee gives them the gloss to carry the soft onion topping. ### Ingredients - 1 lb green beans, stem ends trimmed - 1 tbsp ghee - 1 tsp fresh lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a pot of well-salted water to a boil. Add the beans and blanch for 3–5 minutes, until bright green and just tender with a little bite. 2. Drain thoroughly. If preparing ahead, cool in ice water, drain again, and dry well. 3. Heat the ghee in a skillet over medium-high heat. Add the beans and toss for 1–2 minutes, until hot and glossy. 4. Take off the heat, add the lemon juice, and season with salt and pepper. Serve topped with the caramelized onions. ## Overall Timing / Workflow The potatoes and onions can finish ahead, leaving only the shellfish and a quick bean reheat for the final stretch. ### Instructions 1. 0:00 — Heat the oven and start the potatoes. Slice the onions and begin cooking them. 2. 0:15 — Trim and blanch the beans, then cool and dry them. Prepare the lemon wedges, dipping dishes, shell bowls, and seafood tools. 3. 0:35 — Finish the onions and hold over very low heat. Rinse and check the clams, keeping them refrigerated until cooking. 4. 0:50 — Bring the lobster steaming water to a boil. Check the potatoes; allow extra time if their centers are still firm. 5. About 20 minutes before serving — Steam the lobsters, allowing additional time if batches are required. 6. About 12 minutes before serving — Start the clams in a separate pot and melt the lemon butter. 7. Final 5 minutes — Finish the beans in ghee, warm the onions, strain the clam broth, and drain the lobsters. Serve everything immediately. ### Notes - Use lobster doneness and potato tenderness rather than the clock alone to set the serving time. ## Plating A whole lobster and potato anchor each plate, while the communal clam bowl makes this a relaxed, hands-on dinner. ### Instructions 1. Place one whole drained lobster on each large warm plate, curving the tail and arranging the claws to fit. 2. Set a baked potato along one side and add a compact pile of green beans near the bottom of the plate. 3. Drape the caramelized onions over the beans, leaving some bright green visible. 4. Set the clams in a shared bowl, with individual dishes of lemon butter and cups of warm clam broth alongside. Pass the lemon wedges separately. ## Leftover Path Removing shellfish meat promptly makes it easier to chill safely and reheat without overcooking. The potatoes, beans, and onions also make a useful next-day skillet meal. ### Instructions 1. Within 2 hours of serving, remove leftover lobster and clam meat from the shells and refrigerate in shallow airtight containers. Refrigerate vegetables, potatoes, and strained broth separately. 2. Use the cooked shellfish within 2 days for best quality, or freeze promptly. Use the vegetables and potatoes within 3–4 days. 3. For a hot leftover meal, warm the broth first, add the shellfish at the end, and heat gently to 165°F without prolonged simmering. 4. Dice the potatoes and crisp them in ghee, then fold in chopped beans and onions near the end. Reheat leftovers to 165°F. 5. If saving clean lobster shells for stock, refrigerate promptly and use within a day, or freeze. Discard shells and broth left at room temperature for more than 2 hours. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.