Lobsters Steamed in Stella Artois^®

Serves 4

The classic lobster boil take on a distinctly upscale tone when prepared with Stella Artois^® and served with chilled Stella Artois^®, a perfect match.

Ingredients

4 1- to 1 1/4-pound lobsters (or thawed tails)
2 pounds little neck clams
6 bottles Stella Artois^® beer
1 pound melted butter combined with 1 tablespoon lemon juice.

Method

You will need a large kettle, such as a preserving kettle, with a rack that will hold the lobsters or lobster tails 3 inches above the bottom of the pan. You can also use a stock-pot with a few large rocks placed in the bottom of the pot. This will keep the food above the liquid.

Position the rack so its surface is several inches above the bottom of the pan. Place the lobsters on the rack in the pot. Place the clams into a cheesecloth bag and place on top of the lobsters, add Stella Artois^®. Cover and start timing the cooking from the moment steam escapes from under the cover. Cook 25 minutes.* Check frequently to see how much Stella Artois^® has evaporated and add more Stella Artois^® if necessary. Be sure there is always at least 2 inches of liquid in the bottom of the pot. When the food is cooked, remove the ingredients with large tongs and arrange on individual platters. Serve with melted butter for dipping.

Variations

You can also steam the clams in one bottle of Stella Artois^® separately and eat them while the lobsters are cooking. They are served with their broth and melted butter.

*If using lobster tails, reduce cooking time to 15 to 18 minutes.