ROCK LOBSTER

August has been a flurry of activity: we've filled a few weeks of vacation with lazy days spent on the beach, long bicycle rides and casual dinners with friends. It's all great fun but I must admit, I long for a family beach party. Tossing your sandals in the sand, donning a cashmere sweater at dusk- the sea breeze wreaking havoc on your hair, and savoring a delicious lobster dinner is my idea of summer bliss.

 I had the pleasure of attending a fantastic beach lobster bake last night-a fun family event which turned into one of the most memorable evenings of the summer.  The sky was illuminated by a late summer crescent moon which hung precariously low in the sky and a gentle breeze held just a touch of autumn. A line of lanterns lead guests to a beautiful sit down dinner on the beach. One of the fancier lobster bakes I've attended, a DJ was playing soft music and rows of silver chafing dishes filled with clams, shrimp and dozens of steamed lobsters lined long tables. Off to the side, a bonfire blazed, surrounded by a cozy circle of lounge chairs-perfect for marshmallow toasting! The kids made a meal of s'mores, plucking marshmallow sticks from a carved watermelon and running through the sand with flaming marshmallow balls.  Katy Perry's California Girls got the group dancing and before you knew it, it was time to search for the dunes for those half hidden sandals for the trip home. I can't think of a more perfect summer evening!

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