24ouncesbeerSummer Ale or Porch Rocker are our favorites
1lemonzest and juice
1/2 cupsalted butterfor dipping
Start by soaking your clams for a minimum of 20 minutes in cold water with 2 teaspoons of pepper. This will help to purge the clams of any dirt. Rinse and repeat a few times if you have the time to spare. If not using clams, skip to the next step.
Pour 24 ounces of a citrus inspired ale to the dutch oven or deep skillet along with zest of one lemon. Over medium heat, bring the beer to a boil. Layer in clams if using.
Keep the rubber bands on the lobsters and place in the pot, head next to tail for propper fitting. Cover with an equal size skillet if you do not have a cover.
Steam for 8-10 minutes. Lobsters will be bright red when fully cooked. Remove and enjoy the meat by drizzling on lemon juice or dipping in melted butter.
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