Entree: United States – New England (Maine) – Maine Lobster Bake

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 4 live Maine lobsters (approx. 1–1.25 lb (450–570 g) each)
- 24 littleneck clams (approx. 2 lb (900 g))
- 6 ears corn on the cob, husks on (about 6 ears; approx. 3 lb (1.4 kg) total)
- 3 lb (1.4 kg) small new potatoes (red or yellow), scrubbed
- 1 cup (225 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 2 lemons, sliced
- 6 bay leaves
- 1/4 cup (60 g) kosher salt (for steaming water or to simulate seawater)
- 1 cup (240 ml) dry white wine or extra water (optional)
- 1 cup (15 g) chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- Seaweed (rockweed) enough to line/cover the food for a true pit bake — about 8–10 lb (3.6–4.5 kg), optional but traditional
- Burlap or heavy canvas (optional, for pit method)
- 2–3 quarts (2–2.8 L) water (for pot steaming)
- Crusty bread, for serving (optional)

Instructions

Short Description:
A classic coastal Maine one-pot (or pit) meal of whole Maine lobster, littleneck clams, sweet corn, and new potatoes steamed together with aromatic bay leaves and lemon; served with drawn butter and fresh parsley.

Regional Notes:
This is the Maine clambake-style lobster bake: it uses locally caught Maine lobsters and littleneck clams cooked together with corn and new potatoes. The recipe gives the traditional pit option with seaweed (regional beach clambake) and a practical large-pot steaming method commonly used in Maine backyards and restaurants.

1. Prep all seafood and vegetables: rinse clams under cold water and discard any with broken shells or that do not close when tapped; scrub potatoes and set aside; shuck corn if preferred (traditional bakes use husks on). Keep lobsters alive and chilled until ready to cook.
2. Make lemon-parsley butter: melt butter in a small saucepan over low heat, stir in lemon juice and half the chopped parsley, season with pepper, then keep warm.
3. Prepare steaming liquid: in a large bowl mix 1/4 cup (60 g) kosher salt into 2–3 quarts (2–2.8 L) water (or use 2–3 quarts sea water if available); add wine (optional), sliced lemons, and 2–3 bay leaves.
4. Choose cooking method: traditional pit bake (authentic) or large-pot steam (practical at home). Proceed with the steps for your method.
5. Pit method (traditional Maine clambake):
   - Build a fire on the beach or in a prepared pit and heat enough clean flat rocks until they are very hot (2–3 hours of burning wood). Rake embers aside and place a layer of hot rocks in the pit.
   - Spread a thick layer of wet seaweed (rockweed) over the hot rocks. Arrange potatoes in a single layer on the seaweed, then place lobsters on top of potatoes. Scatter clams and corn (husks on) over the lobsters. Tuck lemon slices and remaining bay leaves among the layers.
   - Cover the food with more seaweed until fully buried, then cover seaweed with burlap or canvas and heap sand or soil over the top to hold heat. Let cook 45–60 minutes depending on rock heat and lobster size. Remove covering carefully, uncover seaweed, and check for doneness (see step 9).
6. Large-pot steam method (home/backyard):
   - Use a very large stockpot with a steamer rack or a baker’s rack inside. Pour the prepared steaming liquid into the pot and bring to a rolling boil.
   - Place potatoes on the rack and cover the pot. Steam potatoes, covered, for 10 minutes.
   - Add lobsters on top of potatoes (tails down), scatter clams and corn (husks on) over the lobsters, tuck remaining bay leaves and lemon slices among them. Cover tightly.
   - Steam everything together 12–20 minutes, checking progress at 12 minutes: lobsters should be bright red, clams should have opened, and potatoes should be fork-tender. Total time depends on potato size and lobster size; plan about 18–25 minutes to ensure potatoes are done while avoiding severe overcooking.
7. If any clams remain closed after the cook time, discard them. If some items finish earlier (corn or clams), remove them quickly and hold covered to keep warm.
8. Transfer cooked ingredients to a large serving table or platter: remove seaweed and burlap (pit) or lift food out of the pot with tongs/plate. Keep lobsters whole for dramatic presentation.
9. Check doneness: lobster shells bright red and tail meat opaque and firm; clams open; potatoes easily pierced with a fork; corn kernels plump and tender.
10. Finish and serve: carve or split lobsters as desired. Spoon warm lemon-parsley butter into small bowls. Sprinkle remaining chopped parsley over the potatoes and corn. Serve immediately with lemon wedges, extra cracked pepper, and crusty bread.
11. Leftover handling: refrigerate cooled lobster meat and cooked vegetables in airtight containers and use within 2 days; leftover lobster is excellent in chowder or salad.