Lobster Bake

Matt and I are in Newport, Rhode Island for our friend's Megan and Alex's wedding. We are staying in a lovely bed and breakfast, enjoying great company and best of all going to a lobster bake! (just kidding Meg, the best part is you and Alex making it official!) Me being the foodie that I am had to read all about lobster bakes the second we got our invitation in the mail. Megan being an author on this blog, also loves food, so I know this is going to be good! I did find a recipe from my celebrity food crush, Michael Chiarello, to create your own lobster bake if you are so inclined!

15 pounds of seaweed (your fish person can get you some)
16 (1 1/2 pound) lobsters*
16 ears corn, shucked
5 pounds red potatoes, parboiled halfway in salted water
10 pounds large clams
1 (750 ml) bottle white wine
2 yards wet burlap

Special equipment: #3 galvanized washtub (easy to find at a local hardware store)

Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.

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.