Backyard Lobster Bake

Total Time:
2 hr 15 min
30 min
1 hr
45 min

8 to 10 servings


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)

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.

*Chef's Notes:

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.

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4.3 17
I can hear your lentils screaming... item not reviewed by moderator and published
Lobster is yummy for my tummy & I really don't think that the lobsters, or large cockroaches as I like to call them, have the intelligence to have empathy. Even if they did - we have opposed thumbs for a reason. Bake (or boil) on.... item not reviewed by moderator and published
Mike from CA, nobody cares what you think. If you don't like us eating animals, then go eat your tofu and shut up! I'm sick and tired of you mouth breathing droolers tell us how to live. Take a walk, turkey. item not reviewed by moderator and published
well if they didnt taste so good we wouldn't have to eat's called being at the top of the food chain, sorry mike from d.c. you should try this recipe... delicous! item not reviewed by moderator and published
The living animals die a slow and very painful death while being baked alive. There is no excuse for this kind of cruelty. item not reviewed by moderator and published
We did this last night as a family and it was so delicious and fun! We were feeding 6 people, and had less food to cook than the recipe calls for. We used 6 1 1/4 pound lobsters, 6 pounds little neck clams, 3 pounds red potatoes, 8 pieces fresh corn on the cob and a bottle of chardonnay. We used a #2 tub. Because of the post by se from Brookin, ME below about the galvanized tub concerns, we did season our tub earlier in the week by filling it with water and letting it boil for several hours. We felt that would take care of any chemical issues. Seaweed is not available to us in that quantity in the midwest, so we used corn stalk leaves at the suggestion of a Seaweed expert in Maine. They worked perfectly. We followed the rest of the recipe exactly, pulling the tub at 35 minutes and letting it rest for 5 minutes. In the meantime, we grilled andouille sausages and I also served eight hard boiled eggs (traditional east coast addition). We also made the bread that Michael did with the Old Bay butter. This was a family project, my husband, his best friend, and our three sons (17, 16,10). Everyone helped out and it was one of the most satisfying things we have ever done as a family. Fun, delicious...thank you Michael for doing a show about the great Lobster Bake! item not reviewed by moderator and published
Looking on some online sources I see information that cooking in galvanized tubs can put off harmful chemicals in the smoke and possibly affecting the food depending on how things are set up, as the flame heats the tub, some sources say not to cook in any galvanized pot. Is anyone else concerned about this? item not reviewed by moderator and published
What type of white wine (dry or sweet) Are the lobsters put in the washtub alive item not reviewed by moderator and published
I made this entire menu and followed everything to the letter. It came out PERFECT. I dazzled everyone in attendance including a James Beard award winner! The hardest part was gathering everything. It is a party we plan to throw every year! Thank you Micheal! item not reviewed by moderator and published
Lobster cost $21.00 dollars for a small tail here. We use shrimp but we do a boil with Old Bay and Blue crab I would love to do the bake but no sea weed around either. We start with seasoned water then add red potatoes,corn cut in 3 or 4 sections and add the shrimp and crabs last. I to would like to know the timing for shrimp on a bake. Would wet sacks or cloths work istead of the seaweed? How hot it gets is how much Old Bay one uses in the water. item not reviewed by moderator and published
Yes there is. They are delicious with butter. item not reviewed by moderator and published
Yes there is. They are delicious with butter. item not reviewed by moderator and published

Not what you're looking for? Try:

Lobster Ceviche

Recipe courtesy of Susie Jimenez