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Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot.
Place the remainder back in the refrigerator for later use.
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Emeril's Memory Stovetop Clam Boil
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