1. Line a large galvanized washtub with beach stones, then pour about 2 quarts of salted water into tub. Christopher Hirsheimer2. Add a layer of seaweed. Christopher Hirsheimer3. Then add chicken and potato pieces. Christopher Hirsheimer4. Then add another layer of seaweed, then clams. Christopher Hirsheimer5. Repeat this process, layering seaweed between the corn. Christopher Hirsheimer6. Add another layer of seaweed between mussels, and lobsters, finishing with a layer of seaweed. Christopher Hirsheimer7. Place the whole potato in the center, then mound a final, thick seaweed layer over it. Christopher Hirsheimer8. 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 Hirsheimer9. 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
