Fresh from the shores of Maine, we provide everything you need to experience a taste of New England at your next gathering. All you need is a cooking vessel and a very hungry crowd.

SINGLE-POT DIRECTIONS:

STEP 1: Find the largest pot you have and then fill it ½ full with water and bring to a boil.

STEP 2: When the water is at a full, rolling boil, carefully drop your potatoes directly into the water. Cover and boil for 10 minutes.

STEP 3: Grasp the live lobsters firmly around their back, just behind the head, to safely pick them up, and then gently slip them into the water. We recommend you leave the rubber bands on the claws for safety reasons, but feel free to remove if you prefer. Add the bag of clam chowder to the pot, keeping it contained within the bag. Cover and cook for 5 minutes.

STEP 4: Gently add the provided clams (in mesh bag) to the pot, as well as the provided corn (still in the husk). Cover & cook for 3-5 minutes. When everything is done, the lobsters will turn red, the clamshells will open, & the potatoes will be easily pierced with a fork.

STEP 5: Dig in! Serve with the broth and melted butter (also provided), and savor the experience.


SWEET CORN & NEW POTATOES DIRECTIONS:

BOILING METHOD:
Boiling is the most common way to cook either of these vegetables. For corn, peel off the husk and silk before placing in boiling water, and then cook for 5-7 minutes, or until done. Potatoes should be gently washed, with any eyes and black spots removed, then placed in a pot of cold water. Bring to a boil, then reduce to a soft boil for 20 minutes, or until tender.

GRILLING METHOD:
If grilling is your plan, grab some heavy-duty foil wrap. Soak your corn (in the husk) in cold water for about 30 minutes. Wrap each ear of corn in foil and then place on a medium-hot grill. Cook for a total of 12-18 minutes, turning four times so each individual side cooks evenly. When you’re done, remove the husk and silk very carefully. The silk should slide off easily but be careful, it will be hot!