LOBSTER BAKE

I have lobster on my mind-messy, delicious, fresh lobster so tender that it doesn't need butter, but of course, dunking is part of the fun!

Whether in your backyard or on the beach, a lobster bake is a fun and delicious celebration of summer. Use the best local potatoes and summer corn and combine with clams, lobster and white wine. Cook over a bed of seaweed-yummy!

A perfect summer night- order a lobster bake to go from the Clamman, pick up the steaming tin of delicious steamers and lobster and pop over to the beach for a special summer dinner al fresco. Don't forget a bottle or two of rose wine!

Lobster bibs-I don't think they look good on anyone over four! Dress casual, bring along a Tide stick and remember a little dripping butter never hurt anyone!

To serve-lay out newspaper on a dining table and place enough lobster crackers and small cups of hot butter for everyone. I like to use large red and white dish towels as napkins-they are casual and provide maximum coverage! Remember to buy some wet naps to take care of messy hands. 

No time to cook? Order in a seafood feast of live Maine lobsters shipped overnight from Maine Lobster Direct. The tasty critters are packed in a steamer can with sea salt, seaweed, lemon, and butter―just add water

Backyard or Beach Lobster Bake

15 pounds of seaweed (your fish person can get you some)

16 (1 1/2 pound) lobsters*

16 ears corn, shucked

5 pounds red potatoes, parboiled halfway in salted water

10 pounds large clams

1 (750 ml) bottle white wine

2 yards wet burlap

Special equipment: #3 galvanized washtub (easy to find at a local hardware store)

Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.

Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.

Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.

Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.

*Chef's Notes:

You can do this on a stovetop using the exact same method. Be sure to place the pot overlapping a couple of burners to get the heat you will need. 

adapted from Michael Chiarello