Baked Lobster

To clean clams, soak them in a bowl of salted water overnight in the refrigerator.

Find a level, sandy spot on the beach (check with the local authorities to make sure clambakes are permitted). Using the shovel, dig a 6 x 4 foot hole with sloping sides. The hole should be 1 to 2 feet deep. If you hit wet sand find another spot.

Line the bottom and sides of the hole with a generous amount of dry wood. Layer the beach rocks on top of the wood. Add more dry wood on top of the rocks, finishing with the kindling. Ignite the fire. Once the logs break down, use your shovel or a stick, to spread the hot coals over the rocks. When the fire dies down, the rocks will be hot enough to serve as coals, this will take about 2 to 3 hours.

While the rocks are heating up, prepare your corn. Peel back the husks and brush with olive oil and sprinkle with sea salt. Fold back the husks and secure with twine.

To check to see if the rocks are hot enough, sprinkle some water on the rocks, if they sizzle and the water evaporates, you are ready to go. Cover the rocks with a ample layer of wet seaweed, to get things steaming. Place the steamers, lobster, corn and potatoes on top of the seaweed. Cover with more wet seaweed.

Immediately cover the food with a wet burlap cloth (or a wet sheet or wet newspaper). Next, cover everything with a wet canvas tarp. Secure the edges of the tarp with rocks to trap the steam in.

Let everything cook, covered for 45 minutes to an hour. Carefully, remove the tarp and burlap, using care not to stir up any sand. Clams should be open and lobster should be reddish.