6/14/1995
STOVETOP LOBSTER BAKE
4 pounds mussels
4 lobsters, 1 ¼ pound each
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4 small boiling onions
2 cups water
2 sticks butter (or less), melted, for dipping
2 lemons, cut into wedges, for garnish
5 pounds rockweed (seaweed); see note
NOTE: If seaweed is unavailable, add 2 tablespoons salt to the water and use a rack to lift lobster off the bottom of the pan.

Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells. Boil scrubbed potatoes and peeled onions for about 1 2minutes.

In a large (12-by-16-inch) roasting pan, place one layer of seaweed. Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of pan. Place more seaweed over lobster and gently add mussels and potatoes, being careful to keep the top of the Bake level.

Cover with remaining seaweed and add water to pan. Cover tightly with lid or foil and place on the stove or a preheated grill with very hot coals.

Start timing the bake when you first see steam. Cook covered for 15 minutes. Serve with melted butter, and lemon wedges on the side.

Serves 4.

-- From Great Eastern Mussel Farms of Maine