- 1 tablespoon butter
- 1 medium onion diced
- 8 small red potatoes
- 2 chorizo links sliced in 1 inch pieces
- 12 Little Neck Clams
- 2 ears of corn halved
- 4 ounces beer (Summer Ale suggested)
- 2 live lobsters
- Kosher Salt
- Fresh cracked pepper
- 1 tablespoon Old Bay Seasoning
- juice from one half lemon
In a large stock pot, sauté the onion in the butter for about 5 minutes or until translucent.
Add in the potatoes, chorizo and clams, cooking for about 3 minutes. Add in the salt, pepper, Old Bay Seasoning, lemon juice, corn and beer. Bring to a simmer.
Carefully add the lobsters to the pot and cook on medium low heat for about 18 minutes. Be sure to secure the lid.
Remove from heat and serve with crusty french bread.