This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
Yield: serves 12-16
- 10 large, flat beach stones
- Fresh seaweed, such as pop seaweed
- 2 (3-lb.) chickens, quartered
- 6 russet potatoes, peeled and quartered
- 6 dozen cherrystone clams, scrubbed
- 1 dozen ears corn, partially husked
- 6 dozen mussels, debearded
- 1 dozen 1 1/4 -lb. live Maine lobsters
- 1 large russet potato
- Line a large galvanized washtub with beach stones, then pour about 2 quarts of salted water into tub. Add a layer of seaweed, then chicken and potato pieces, then another layer of seaweed, then clams. Repeat this process, layering seaweed between corn, mussels, and lobsters, finishing with a layer of seaweed. Place the whole potato in the center, then mound a final, thick seaweed layer over it. Cover with heavy-duty foil crimped tightly around edge of tub so that food steams.
- Put the washtub on a grate over a beach fire or on a hot barbecue grill. Cook for 45 minutes to 1 hour. When the potato on top is soft, the lobster bake is done. Remove ingredients, discarding whole potato and seaweed, and serve separately. Strain the aromatic pink broth left over in the tub through a sieve and serve in individual mugs, if you like.