Best 7 Backyard Lobster Bake Recipes

SUMMER LOBSTER BAKE AT HOME

Steps:

• Fill the bottom of pot with 6 inches of wet seaweed
• Divide the steamers among 6 pieces of cheesecloth and tie corners so you can pick them up. Place on seaweed
• Remove silk and all but two layers of corn husk from the corn
• Place corn, potatoes, onions and sausage over the clams in that order. Top off with the lobsters
• Put a layer of cheesecloth over the lobsters and cover with another 4 inches of seaweed
• Cover closely and place pot over high heat. When steaming begins, reduce heat to medium and cook for one hour and 15 minutes

BACKYARD LOBSTER BAKE

Steps:

• 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.
• You can do this on a stovetop using the exact same method. Be sure to place the pot overlapping a couple of burners to get the heat you will need.

LOBSTER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

CLAM - LOBSTER BAKE

Steps:

• Prepare your favorite clam chowder as an appetizer.
• Serve clambake with plenty of melted butter, lemons, and watermelon.
• " Detailed directions below.
• Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
• Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
• Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
• Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
• Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
• Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
• On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
• Cover food with remaining wet cheesecloth, then greens.
• Cover pit with heavy duty aluminum foil.
• Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
• Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
• Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
• Serve with melted butter and lemon.

MAINE LOBSTER BAKE

Steps:

• The Location
• Scout out the location well in advance. A rocky beach is superior for cooking, but a sandy beach is better for swimming. Decide which will be more pleasurable for your guests. If you decide on a sandy beach, you will need quite a few large, flat rocks, so choose a spot where you will not have to spend hours dragging them in. If your beach does not have a lot of driftwood, you will need to bring about twenty fireplace-size logs. You will also need newspaper and kindling. Organize your wood supply and set up the pit the day before the bake. Bring along a tarp so that you can cover the wood and keep it dry overnight. Make sure there is plenty of rockweed growing nearby; otherwise, arrange for about seventy-five pounds of it. Most lobster dealers have plenty on hand, but it is wise to order ahead of time. The small oval sacs on the rockweed release the seawater that is essential for creating steam inside the pit. Take note of the foods growing near your location. If there are lots of mussels and periwinkles, count them as part of your ingredients, but be sure to check with the Coast Guard for "red tide alert." You will have lots of time to pick them while you wait for your fire to be ready, provided you have a low tide at that time. If you intend to rake for clams, remember that you need a permit in most places.
• The Pit
• Build your pit well above the high-tide line. I have heard disaster stories of waves crashing over the pit and ruining the bake. To cook enough food for twelve to sixteen people, the pit should be about 5 x 3 1/2 feet wide and 3 feet deep.
• On a rocky beach:
• I learned how to build a pit on a rocky beach from my friend John Stevens - a lobsterman and great "bake master" from Boothbay Harbor, Maine - when, about eight years ago, we filmed a lobster bake for a PBS series called "Crazy for Food." You will not always be able to create a pit that is 3 feet deep on a rocky beach, but this is okay because the top of the pit does not have to be flush with the ground. Find an area where the stones are less that 1 foot in average size and remove them from the center as you build up the sides. You may even find an area where nature has started the pit. If you clear 2 feet down and build 1 foot up, you will still have a pit that is 3 feet deep. Be sure your tarp is big enough to fold over the sides of the pit and lay flush with the ground. One advantage of a pit built on a rocky beach is that it can reach a very high temperature and cook food more quickly than a pit built on a sandy beach. Another advantage is that you will not get sand in your food.
• On a sandy beach:
• You will dig the pit 5 1/2 x 4 feet wide and 3 1/2 feet deep. Line the bottom with large stones and the sides with smaller ones. After you add the rocks, the pit will be the same size as that built on a rocky beach. Taper the sides of the pit toward the bottom so that the walls do not collapse. The more stones you use to line the pit, the better it will retain the heat.
• Lighting the fire:
• Have the pit and firewood ready to go. About 3 1/2 hours before you start the lobster bake, stack the kindling in a tepeelike structure with crumpled newspaper underneath. Light the fire; once the kindling is burning well, begin to stoke the fire by adding more kindling, then small logs or driftwood. After they have caught fire, start adding the bigger logs or driftwood; once they catch, use your shovel to spread them around the pit. Continue stoking the fire with more logs until the entire pit is filled with blazing wood. After about 2 hours, when the fire has reached its hottest stage, quit stoking the fire (do not add any more wood) and allow the wood to burn away completely. This should take about 1 1/2 hours. Wet your broom in the ocean and brush away all the coals and ashes; they will settle between the hot rocks.
• Cooking the Food
• 1. Prepare the pit according to the directions above. While the fire is cooking down, start preparing the food. Scrub the potatoes and sweet potatoes in the nearby ocean. Peel the onions, wrap in 4 cheesecloth sacks (so you can have the aroma of onions scattered throughout the pit) and tie the sacks off with twine. Scrub the sea clams and return them to your cooler. Wrap the steamers, mussels and periwinkles in cheesecloth sacks, putting about 2 pounds in each bundle. Tie the bundles together and place temporarily in the ocean - just be sure they are well anchored. Otherwise, return the bundles to the cooler to keep chilled. Divide the sausage into portions. To prepare the corn, carefully pull back the husks without detaching them. Pick away the silk and fold the husks back over the corn. Wet the corn in the ocean a few minutes before you begin the bake.
• 2. Start the bake as soon as the coals have cooked down and been brushed away. At this point, a single person (the bake master) should take charge of the actual bake. That person should have an assistant. Caution should be exercised around the pit: Master and assistant should take their responsibilities seriously, and children should be kept at least 10 feet away. Gather all the food and bring it close to the pit. Make sure the rockweed is moist. If it is not, give it one last dip in the ocean and bring it close to the pit. Bring the tarp to the ocean and soak it thoroughly. Work carefully but as quickly as possible.
• 3. Start with an 8-inch layer of rockweed. Place the whole fish in the center and lay the potatoes, sweet potatoes, onions and sea clams around the fish. Cover the food completely with a 4-to 6-inch layer of rockweed and then distribute the bundles of steamers, mussels and periwinkles, with the sausages on top. Add the third layer of rockweed (4 to 6 inches) over the food. Place the lobsters in the center, back to back (actually tail to tail), forming 2 rows. Lobsters can only move backward on land, so by laying them this way, they will stay put. Place the corn around the lobsters and scatter the eggs about. Place one egg very close to the corner of the pit and remember exactly where it is. Scatter a last thin layer of rockweed over the corn and eggs but do not cover the lobsters. By now the steam will be rising from the pit fairly vigorously. Cover the pit with the damp tarp and place heavy rocks all around to form a tight seal. Place the butter in a pot and set it on a corner of the tarp to melt.
• 4. If your pit is on a rocky beach the food could be ready in as little as 50 minutes, but an hour is the norm. If your pit was made in the sand, the food could take up to 90 minutes. Make sure everyone knows the approximate time of unveiling. Have all plates and utensils ready. Bring the platters near the pit; you can even warm them on the tarp. The bake master and assistant should have their gloves on for the next step.
• 5. Remember the special egg? Lift up the corner of the tarp and pull out the egg. Crack it open. If it is cooked through (hard-boiled), the bake is ready to eat. Gather everyone about 10 feet from the pit. Remove the melted butter and all the rocks that are holding the tarp in place. The bake master should grab one corner and the assistant the other, on the side closest to the gathering of family and friends. Quickly pull back the tarp. There will be a giant burst of steam. When it subsides, the bright red lobsters will come into view. Both the bake master and the assistant will use tongs to remove the food and place it on platters. As the rockweed is removed, it should be spread around the outside of the pit to show that it is still hot. The hot pit cannot be left unattended - a child or dog could be injured. Get a few people to bring buckets of water up from the beach to pour over the rocks to cool them. The others should unwrap the cheesecloth bundles, cut the potatoes in half and set out the food. Put the butter in small bowls for dipping lobsters, steamers, mussels and anything else you want. Allow plenty of time to eat before you bring out the desserts.
• 6. After the festivities have ended, everyone should help clean up. Cover the pit back up with rocks or sand; be sure there are no hot rocks left on the beach. The rockweed can be left on the beach to decompose, but all other litter must be put in garbage bags and taken away. The beach must be left as it was found.

BAKED FRESH LOBSTER RECIPE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
• Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
• Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE

Steps:

• 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
• 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
• 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
• 4. Serve immediately with drawn butter, if desired.