Save Recipe Print
Total:
2 hr 15 min
Prep:
30 min
Inactive:
1 hr
Cook:
45 min
Yield:
8 to 10 servings
Level:
Advanced

Ingredients

Directions

Special equipment: 2 yards wet burlap, #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 strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.

Cook's Note

Do not buy lobsters that are over 5 pounds, as the meat tends to get stringy. Look for flexibility in the tail and a healthy sheen when selecting the lobster. You can do this on a stovetop using the exact same method. Be sure to place the pot overlapping a couple of burners to get the heat you will need.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Thermidor

Recipe courtesy of Eric Klein

Lobster Thermidor

Lobster Bisque

Recipe courtesy of Bobby Flay

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Ensenada Lobster Thermidor

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories