How to Prepare a New England Lobster Bake

Step-by-Step Guide

1. 1

   Step 1: Select 6 live lobsters that are about 1 1/4 to 1 1/2 lbs.

   (567 to 679 g) in weight; each person should receive 1 lobster.
   
   Choose live lobsters that are active and do not have curled tails.
   
   You will want to select lobsters that are holding their claws upright, rather than lobsters that have limp claws. , For an authentic New England lobster bake, it is recommended that you use New England steamer clams, which are from New England and larger than little neck clams and have a softer shell.
   
   Choose clams and mussels that have their shells intact, and are not cracked.
   
   If you are purchasing fresh clams and mussels, tap the shell when they are open-the shell should close.
   
   Scrub the shells of the clams and mussels to remove any excess sand. , Replace the husks over the corn after removing the silk. , Line the hole with rocks that are about the size of grapefruits. , After the first 45 minutes, put 20 more rocks onto the fire.
   
   After 2 hours, move the rocks to the sides with a shovel and leave the coal about 1 inch (2.5 cm) thick on top of and between the rocks.
   
   Remove and extinguish any excess coals. ,,,, Put any remaining rocks on top of the tarp to weigh it down and prevent steam from escaping. , Allow the clams, corn and mussels to cook for about 1 hour.
   
   The lobster will be bright red in color when it is cooked, the mussels and clams will have opened and the corn and potatoes will be tender. ,
2. 2

   Step 2: Choose your clams and mussels.

   ,,,,, Turn the packages over every 15 minutes. ,
3. 3

   Step 3: Rinse 18 small red potatoes

4. 4

   Step 4: remove the skin from 6 medium onions and take off the silk from 6 ears of corn

5. 5

   Step 5: but do not remove the corn husks.

6. 6

   Step 6: Dig a hole that is 6 by 4 feet (1.8 by 1.2 m) and 2 feet (0.6 m) deep.

7. 7

   Step 7: Build a fire in the hole you have dug

8. 8

   Step 8: adding logs every 15 minutes for about 2 hours.

9. 9

   Step 9: Puncture the bottom of 6 disposable aluminum pans with a screwdriver

10. 10

    Step 10: making the holes about 1 inch (2.5 cm) apart.

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    Step 11: Place the potatoes and lobsters together in 3 pans

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    Step 12: and place the clams

13. 13

    Step 13: mussels

14. 14

    Step 14: corn and onions together in the other 3 pans.

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    Step 15: Put on your oven mitts and place rockweed seaweed on top of the pit

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    Step 16: and then place the pans on top of the seaweed in 1 layer.

17. 17

    Step 17: Place a layer of seaweed on top of the pans that is about 1 inch (2.5 cm) thick

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    Step 18: then fold 3 tarps in half and place them on top of the seaweed.

19. 19

    Step 19: Remove the potatoes and lobster after about 45 minutes or when done cooking.

20. 20

    Step 20: Place 2 pieces of foil that are 18 by 36 inches (45.7 by 91.4 cm) in size on a flat surface.

21. 21

    Step 21: Place 2 pieces of cheesecloth that are 18 by 36 inches (45.7 by 91.4 cm) in size on top of the pieces of foil.

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    Step 22: Place 1 whole lobster

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    Step 23: 6 clams

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    Step 24: 6 mussels

25. 25

    Step 25: 1 onion

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    Step 26: 3 potatoes

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    Step 27: 1 ear of corn and some rockweed seaweed on top of the cheesecloth

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    Step 28: and wrap the package around the ingredients

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    Step 29: Add 1 cup of water to the lobster bake package

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    Step 30: and then tie the cheesecloth and seal the foil around it.

31. 31

    Step 31: Repeat the process 5 more times to create 6 lobster bake packages.

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    Step 32: Put all of the packages on a barbecue with the grill approximately 4 inches (10.2 cm) from the fire.

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    Step 33: Cover the barbecue and allow the food to steam for 1 hour.

34. 34

    Step 34: Serve the packages alongside melted butter and lemon wedges.

Detailed Guide

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