Christopher Hirsheimer
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Line a large galvanized washtub with beach stones, then pour about 2 quarts of salted water into tub.
1. Line a large galvanized washtub with beach stones, then pour about 2 quarts of salted water into tub. Christopher Hirsheimer
Add a layer of seaweed.
2. Add a layer of seaweed. Christopher Hirsheimer
Add chicken and potato pieces.
3. Then add chicken and potato pieces. Christopher Hirsheimer
Add another layer of seaweed, then clams.
4. Then add another layer of seaweed, then clams. Christopher Hirsheimer
Repeat this process, layering seaweed between the corn.
5. Repeat this process, layering seaweed between the corn. Christopher Hirsheimer
Add another layer of seaweed between mussels, and lobsters, finishing with a layer of seaweed.
6. Add another layer of seaweed between mussels, and lobsters, finishing with a layer of seaweed. Christopher Hirsheimer
Place the whole potato in the center, then mound a final, thick seaweed layer over it.
7. Place the whole potato in the center, then mound a final, thick seaweed layer over it. Christopher Hirsheimer
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.
8. 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. Christopher Hirsheimer
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.
9. 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. Christopher Hirsheimer

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