Maine Lobster Bake

1/2 bushel clams
Seaweed, for wrapping
35 whole potatoes of similar size
10 onions, whole
35 fresh lobsters, elastic removed from claws
35 ears corn, husks on
Garden Salad
Cornbread, recipe follows

Rinse the clams well, then soak in fresh water for 30 minutes.

Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer.

Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker. Cover the foil pack with additional seaweed.

Light a wood fire. Cook over fire for 30 minutes.

Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes.

Corn Bread:
6 cups all-purpose flour
6 cups cornmeal
1 cup sugar
7 tablespoons baking powder
6 eggs
6 cups milk
1 1/2 cups vegetable oil

Preheat oven to 450� F.

Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients.

In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pan and bake for 20 minutes.

Serves 35