For those of you cooking at home on this fine Saturday, here's a nice recipe for a backyard lobster bake:
15 pounds of seaweed
16 (1 1/2 pound) lobsters
16 ears corn, shucked
5 pounds red potatoes, parboiled halfway in salted water
10 pounds large clams
1 bottle white wine
2 yards wet burlap
Special equipment: #3 galvanized washtub
Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.What on earth made with seaweed ever tastes good? Well, maybe Scotch is an exception.
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.
Should be a day when we can keep these guys in hot water with Ryu cruising. Let's turn these lobstah-loving losers Blue.
