July 3, 2009, Newsletter Issue #122: Do-It-Yourself Lobster Bake

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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