The origin of the lobster bake is thought … Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center. Let food steam cook 40 to 60 minutes. Oil potatoes. Crimp all sides to the edges of aluminum foil used to line the pit. Pour the wine into the tub. and 15 yards of cheesecloth will hold in moisture as food cooks. Serve clambake with plenty of melted butter, lemons, and watermelon. Crimp all sides to the edges of aluminum foil used to line the pit. Tamp down embers. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. 23 %. Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. 71.1 g Remove foods immediately when done. NOTE: Wet rocks can explode. Add the clams and mussels, and cover with another thin layer of seaweed. Cover pit with heavy duty aluminum foil. Add the lobsters (bought fresh the day of the bake from one of Maine's fresh-caught lobster sellers like the Pine Point Fisherman's Co-op in Scarborough), and cover with two inches of seaweed. Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. of mixed greens (collard greens, kale, etc.) Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit, Total Carbohydrate Cover with seaweed. Cover food with remaining wet cheesecloth, then greens. A traditional New England lobster bake consists of fresh lobster, clams, potatoes and corn that are cooked together over a fire with rockweed seaweed. Refrigerate lobster on ice. Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning. Place lobsters on top of seaweed. Use firewood and kindling. Build a bonfire on top of rocks in the pit. NOTE: Do not use charcoal. Place the corn on the cob on top, leaving some of the husk on the ears. 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. About 12 lbs. If they are open and lobsters are bright red, dinner is ready. Prepare your favorite clam chowder as an appetizer. Peel onions; remove ends. Once fire has burned down, work quickly to prevent rocks from losing heat. Wash clams and set aside. By this time, you should have a roaring fire … Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Peek at clams after 40 minutes. Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. Place the corn on top of the lobster, and the potatoes on top of the corn. 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. Cooking times will vary depending on temperature of rocks. Cover food with remaining wet cheesecloth, then greens.

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