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July 3, 2009, Newsletter Issue #122: Do-It-Yourself Lobster Bake
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Tip of the Week
Are you ready to have a lobster bake in your own backyard? It takes time, but it will be well worth it for great food and great fun. It is the perfect way to have a party while enjoying 15pounds of seaweed (from your Asian market or fish monger)16 (1 1/2 pound) live lobsters 16 ears of corn, shucked 5 pounds red potatoes, boiled 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 spread out on newspapers, with melted butter, sea salt and your favorite spices. Enjoy!
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