Ingredients

Recipe courtesy Michael Chiarello

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)

Instructions

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.

MY NOTES

SEAFOOD