Clambake on a Bun

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

What’s the first thing that people think about when they hear “Maine?”Lobster and clambakes. This recipe includes all the basic flavors of a clambake all on one bun!


Lemon Dill Mayonaisse
1.5 cups good quality mayonnaisse such as Hellman’s
2 tbsp. lemon juice
1 tbsp finely grated lemon rind
3/4 finely chopped fresh dill
1/2 tsp salt
1 tsp black pepper

1/2 lb fresh cod or haddock (raw)
1/2 lb peeled, deveined shrimp (raw)
1/2 lb cooked lobster tail, fresh preferably,
6 oz fresh crabmeat
1 10 oz can minced clams, drained with liquid reserved
1/2 cup canned sweet corn – no liquid
1.5 tsp salt
1 tsp black pepper
2 cups Panko breadcrumbs
2 – 3 tbsp vegetable oil for grill
12 slices of hearty white bread, crusts removed
1 stick butter, melted
1 head Boston or butter lettuce


Lemon Dill Mayonnaisse
Combine mayonnaisse, lemon juice, lemon rind, dill, salt, and pepper in a bowl. Cover with plastic wrap and set aside for at least 1 hour.

Place cod/haddock in food proceessor with metal blade and process into a smooth paste. Remove to a bowl. Place shrimp in the food processor, grind to a smooth paste and add to bowl with fish. Chop lobster into bite size pieces and add to bowl. Add crabmeat by hand, checking for shells. Drain clams, set liquid aside. Add to bowl with fish, shrimp, and lobster. Add corn, salt and pepper. Stir gently to combine. If mixutre is dry, use clam liquid, 1 tsp. at a time to loosen it. Divide into six equal portions and form into patties. Put panko crumbs on a plate. Gently coat burger patties with crumbs. Set on a plate, cover with plastic wrap and refrigerate for 1 minumum of 30 minutes before cooking. If no refrigerator is available, place plate with burger patties over another plate/bowl of ice to keep seafood cold.

Preheat grill to medium-low. Brush grate with vegetable oil just before adding burgers. Cook for 5 – 6 minutes per side, flipping once – do not flip too often or burgers will break.

Place butter in grill proof sauce pan, place on grill and melt butter.

Brush one side of each slice of bread with butter and place on grill for approximately 1 minute to toast buttered side of bread.

Place one piece of bread, toasted side down on plate. Coat with lemon dill mayo. Place burger on top. Add 1 to 2 leaves of lettuce, enough to cover burger. Add second slice of bread, toasted side up.