Downeast Lobster Bake Food

BLUSHING MAINE LOBSTER CAKES

Steps:

• Preheat oven to 425 degrees F.
• Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.
• Drizzle Rosey Sauce over cakes or serve on the side.
• Combine all ingredients in a small bowl and stir until smooth.

DOWNEAST LOBSTER BAKE

Steps:

• 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.

DOWNEAST LOBSTER ROLL

Steps:

• Mix mayo and lobster, S& P to taste.
• Set aside.
• Split and butter roll.
• Grill roll in a fry pan until until crisp and golden brown.
• Remove from heat.
• Add a bed of lettuce to roll and top with lobster salad.
• Eat immediately while roll is still warm.
• Serve with thick slices of tomato and a half dozen olives on the side.

CLAM - LOBSTER BAKE

Steps:

• Prepare your favorite clam chowder as an appetizer.
• Serve clambake with plenty of melted butter, lemons, and watermelon.
• " Detailed directions below.
• Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
• Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
• Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
• Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
• Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
• Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
• On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
• Cover food with remaining wet cheesecloth, then greens.
• Cover pit with heavy duty aluminum foil.
• Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
• Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
• Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
• Serve with melted butter and lemon.