Haute Hors D'Oeuvres: Mini Lobster Bakes

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Your party food needs an update. It's not like people have stopped loving stuffed mushrooms, that will never happen, but if you can miniaturize a dish people absolutely love, you're heading for a slam dunk. Join Peter Callahan, NYC's caterer to the stars, and revamp your special occasion menus in delightful ways, like these mini lobster bakes. 

Having spent all my summers on the water, I find the clambake one of the most all-American staples of summer. This mini version is a substantial hors d'oeuvre that could also serve as a first course. A small metal sand pail holds one whole cooked crayfish and two cooked, shelled crayfish tails, a salt-baked baby potato, and fresh baby corn. For easier eating, throw in a wooden fork. Check with your local fishmonger for cooked whole crayfish and tails; you can also order both online. Fresh baby corn is appearing more frequently at farmer's markets, but if you can't get it locally, just use the canned variety.

Reprinted with permission from Peter Callahan's Party Food

Haute Hors D'Oeuvres: Mini Lobster Bakes
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Join Peter Callahan, NYC's caterer to the stars, and revamp your special occasion menus in delightful ways, like these mini lobster bakes.
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  • 2 cups coarse salt
  • 8 peewee or marble potatoes
  • 8 ears baby corn
  • 2 cups clam broth
  • 8 cooked whole large crayfish
  • 16 cooked crayfish tails
  • 1 bunch fresh flat-leaf parsley
  • 16 lemon wedges
  1. Preheat the oven to 350°F.
  2. Spread out the salt to fill a half-sheet pan. Set the potatoes about 1 inch apart on the salt bed, pushing them down a bit into the salt. Bake until tender, about 20 minutes.
  3. If using fresh baby corn, place the ears in a steamer over boiling water and cook until tender, 3 to 5 minutes. Lay the baby corn across a heated grill pan just long enough to color with grill marks, 3 to 5 minutes.
  4. In a large pot over medium-low heat, heat the clam broth (do not bring to a boil). Add the whole crayfish and the tails and heat just until warmed through, 3 to 5 minutes. Reserve ¼ cup of the cooking broth and drain the crayfish.
  5. To serve, line the bottoms of the pails with parsley sprigs and arrange 1 whole crayfish, 2 tails, 1 potato, 1 baby corn, and 2 lemon wedges in each pail. Drizzle with the reserved hot broth.
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