Recipe by Denis Dowling & Allie Medeiros, Mr. Badger & Co.
Photography by Little Schooner Studios
⋯ Featuring Luke's Lobster ⋯
Nothing says summertime in New England
quite like a lobster al fresco
This recipe is an adaptation of the ultimate coastal feast.
| A traditional lobster bake is created by digging a large pit in the ground and filling the bottom with rocks. A bonfire is made on top of them and left to burn for hours in order to get the rocks as hot as possible. |
| Remnants of the fire are then removed and the pit is filled with Rockweed harvested from the shoreline at low tide. Then, layers of ingredients are layered on top, and the whole bake is covered with canvas and tarpaulin, with the edges sealed by sand in order to trap the steam created by the Rockweed. |
The above hours-long labor is now oh so simple
thanks to the Barebones All-In-One Grill.
Lobster Bake For Two
Serving: 2 | Prep Time: 20 min | Cook Time: 1 hour | Total Time: 1 hour, 20 min
Ingredients
- Two 1.25-1.5 pound lobsters
- 0.5 pound haddock fillet
- Note: If you are not on the coast, there are a number of small operations in Maine who sustainably harvest and ship Rockweed right to your door.
- 2 quarts local clams
- 2 ears of corn, quartered
- 4 potatoes (mix of regular and sweet), quartered
- 4 lemons
- 0.5 cup butter
- 2 cloves garlic, smashed
- Parsley for garnish, roughly chopped
- Crusty bread
Instructions
Lobster Bake
- Prep all your ingredients as outlined above. For the fish packets, slice the fillet into servings and wrap them with a slice of lemon and half a clove of smashed garlic in brown paper soaked in water (seawater, if you can). Tie up the packets with natural twine.
- Fill the coal tray on the All-In-One Grill. (Note: you won’t need the grill grate or the baking steel for this recipe, just the cast iron base and lid over the coals.) Set the coal tray in the high setting and once the grill is hot, remove the lid and fill the entire base with Rockweed.
- Layer the ingredients on top of the Rockweed. Start with the corn and potatoes, then local clams and packets of haddock, and finish with the live lobsters.
* Pro Tip: Place a potato on top to serve as a fork test and be sure that your bake is cooked to perfection. - Cover the bake with the grill lid and make sure that the lid is fully seated on the rim of the base. (You don’t want any of the magic to escape!)
- The bake takes approximately an hour. Don’t get curious! Go relax and have some chowder with your friends by the fire. You’ll also want to use this time to draw some butter.
Melted Butter
- Melt two sticks of butter in a cast iron skillet.
- Once the butter is melted, pour the golden deliciousness into a bowl, leaving the fat sediment in the skillet.
- Skim any remaining fat from the top with a spoon and use a micro plane to add the zest of 2 lemons and a couple cloves of diced garlic.
Finishing the Bake
- When it’s time to reveal the bake, make sure you have some company. (It’s kind of awesome!)
- Place a little fresh Rockweed on the table with some newspaper, and present your bake as it was layered inside the grill.
- Add butter, a sprinkling of parsley, and enjoy -
ABOUT
Denis & Allie
Denis & Allie like to work as hard as they play. They are gritty, but sensitive and illusive, without being aloof. They like sleeping under the stars and sailing across oceans. They like outlaw bars, and the smell of diesel fuel. If they were a bag of chips, it would be salt and vinegar. And they cry at the end of Sleepless in Seattle. Denis & Allie are humans, and they love the ever-evolving story of the human spirit, bubbling up out of the bilge and into the universe.
Mr. Badger & Co.
Denis & Allie’s home and studio Mr. Badger, is a classic wooden boat built in 1957 at the famed Abeking & Rasmussen Yard in Germany. Her home port is in Dumplings Cove in Jamestown, RI, where after fifteen years of ocean sailing, they finally decided to drop an anchor.
Luke’s Lobster
Luke’s Lobster is a family-owned, B Corp Certified, Maine seafood business, founded by third-generation lobsterman Luke Holden. Luke’s began as a tiny lobster roll shack in New York City in 2009. Today Luke’s has shack locations in ten US states, Japan, and Singapore. In 2013, they opened their own seafood purchasing and production business in Saco, Maine, making Luke’s truly vertically integrated. In 2018, they expanded into grocery stores nationwide, offering flash-frozen lobster meat, tails, and seafood meals. And in 2020, Luke’s launched an online market, to bring seafood direct from Maine to doorsteps around the country. Luke’s knows their fishermen, they know where and how they fish, and they work together to protect our oceans for tomorrow.
