Clambake Recipe

A traditional way to cook lobster on the beach or in the backyard

Traditional Lobster Bake

Learn how to prepare a traditional Maine Lobster Clambake. This method is how it’s been done for years and results in a great tasting lobster. Serves 6-8

Ingredients

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)

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

2. 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.

3. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub.

4. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.

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

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