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Published: Tuesday, 8/21/2001

Downeast Lobster Bake

4 Maine lobsters, about 1 to 11/4 pounds each

4 ears sweet corn, shucked except for innermost leaves

4 small boiling onions

2 pounds soft-shell steamer clams, cleaned

2 pounds mussels

12 small red Bliss potatoes

2 cups water

5 pounds seaweed or add 2 teaspoons of salt to cooking water and put down a layer of crumpled aluminum foil to raise lobsters off the bottom of pot

In a large roasting pan or steamer, place one-inch layer of seaweed or layer of crumpled aluminum foil or on a rack. Parboil onions and potatoes. Shuck corn except the innermost leaves.

Place lobster on seaweed or aluminum foil; arrange corn and onions between the lobster and the sides of the pan. Place clams, mussels, and potatoes gently over the lobster. Keep the top of the pan contents level.

Cover with remaining seaweed and add water (salted if no seaweed) over the top. Cover the pan tightly with aluminum foil or a lid and place on stove or preheated grill to cook. If using a grill, make sure the coals are very hot.

When steam becomes visible, cook covered for 15 minutes. Remove from heat, but leave covered for 5 more minutes.

Serve with lemon, melted butter or margarine, or your favorite lobster accompaniment.

Yield: 4 servings

Source: The Maine Lobster Promotion Council

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