Lobster and Littleneck Clam Bake

Chef Devin Finigan of Aragosta in Deer Isle, Maine, loves to serve lobsters and clams with butter flavored with Aleppo pepper and dulse, a seaweed that grows in Maine waters. Cooking beachside is a time-honored Maine tradition, in which hot stones are covered with a blanket of wet seaweed. The lobsters are placed on the seaweed, then layered with more seaweed and steamer clams on top of that, and then finally everything is covered with wet burlap to steam. The air fills with a heady, briny aroma that’s unlike anything else. Here, this recipe comes together on the stovetop, but beach instructions are included as well.

Notes from the Food & Wine Test Kitchen

To host a beach lobster bake, dig a shallow pit in the sand, and line it with large, dry stones. Build a wood fire on the stones, and let burn until stones are red-hot, 1 hour and 30 minutes to 2 hours. Cover stones with a good layer of wet seaweed. Place lobsters on seaweed, and top with a thin layer of seaweed. Place clams on seaweed. Top with a thick layer of seaweed. Cover entire pit with a wet layer of saltwater-soaked burlap. Let seafood steam, until clams open and lobsters are cooked, about 90 minutes. Splash burlap with water as needed to keep it damp.

Suggested pairing

Pair this recipe with a medium-bodied, lemony Chardonnay, such as William Fevre Champs Royaux Chablis.

Make ahead

You’ll likely have more of the flavored butter than you need for this recipe. Try using leftovers as a dip for crudités, to dollop on grilled fish, or to toss with roast potatoes. The butter can be stored in an airtight container in the refrigerator for up to two weeks. Reheat it over low, stirring often, until melted.