Maine Lobster and Swordfish Dinner for 4

Boiled Maine Steamer Clams

• 1. Rinse the clams under cold water and scrub off any dirt or debris from the shells.
• 2. Fill a large pot with an inch of water and bring it to a boil.
• 3. Add the steamer clams to the pot and cover with a tight-fitting lid.
• 4. Cook the clams for 5-10 minutes, or until the shells open.
• 5. Using tongs, remove the cooked clams from the pot and discard any that did not open.
• 6. Serve the steamer clams hot, with melted butter and lemon wedges on the side.

You can also add other seasonings or aromatics to the cooking liquid, such as garlic, white wine, or herbs, to add additional flavor to the steamer clams. Enjoy!

Pan Seared Swordfish:

• 1. Pat the swordfish steak dry with paper towels and season both sides with salt and pepper.
• 2. Heat a tablespoon of oil in a non-stick skillet over medium-high heat.
• 3. Place the swordfish steak in the skillet and cook for about 4-5 minutes on each side, until the steak is browned and cooked through.
• 4. Add a knob of butter to the skillet in the last minute of cooking, and spoon the melted butter over the steak to baste it.
• 5 .Remove the swordfish steak from the skillet and let it rest for a few minutes before serving.

Wine Pairing

Lobster is one of those flavors you don't want to mask with a bunch of sauce and seasonings. Usually, all it needs to brighten its natural flavors is some butter or a light wine sauce, as anything else might overwhelm its decadent, yet delicate, flavors.The best pairing for lobster and wine would be Pinot Grigio or Sauvignon Blanc, both of which blend well to non-complex seafood dishes with subtle flavors. They don't overpower the natural taste of lobster, but instead help to brighten it up with their fruity tastes.

Swordfish is a meaty and flavorful fish that pairs well with a variety of white wines. A full-bodied, oaky Chardonnay pairs well with swordfish because it can stand up to the meaty flavor of the fish while complementing its richness. A crisp, acidic Sauvignon Blanc is also a great option because it can cut through the meaty texture and refresh the palate. Look for a Sauvignon Blanc with herbal and citrus notes.