Downeast Lobster Bake Recipes

Steps:

• 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.

Steps:

• In a large roasting pan or steamer, place one-inch layer of seaweed or layer of crumpled aluminum foil or on a rack.
• Parboil onions and potatoes.
• Shuck corn except the innermost leaves.
• Place lobster on seaweed or aluminum foil; arrange corn and onions between the lobster and the sides of the pan.
• Place clams, mussels, and potatoes gently over the lobster.
• Keep the top of the pan contents level.
• Cover with remaining seaweed and add water (salted if no seaweed) over the top.
• Cover the pan tightly with aluminum foil or a lid and place on stove or preheated grill to cook.
• If using a grill, make sure the coals are very hot.
• When steam becomes visible, cook covered for 15 minutes.
• Remove from heat, but leave covered for 5 more minutes.
• Serve with lemon, melted butter or margarine, or your favorite lobster accompaniment.

Steps:

• Prepare your favorite clam chowder as an appetizer.
• Serve clambake with plenty of melted butter, lemons, and watermelon.
• " Detailed directions below.
• Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
• Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
• Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
• Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
• Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
• Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
• On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
• Cover food with remaining wet cheesecloth, then greens.
• Cover pit with heavy duty aluminum foil.
• Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
• Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
• Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
• Serve with melted butter and lemon.

Steps:

• Mix mayo and lobster, S& P to taste.
• Set aside.
• Split and butter roll.
• Grill roll in a fry pan until until crisp and golden brown.
• Remove from heat.
• Add a bed of lettuce to roll and top with lobster salad.
• Eat immediately while roll is still warm.
• Serve with thick slices of tomato and a half dozen olives on the side.