To mark the end of summer we had our Lobster Bake this past Sunday.  We used basically the same process as last year but on a smaller scale.  Since there were only six of us (and five lobsters) this year we opted to go with smaller lobsters so everything fit into the single pot with just the propane burner.  No need for two pots or any boiling.  I set the single pot up on the burner, filled it with about an inch of water and a good amount of Kosher salt.  I have a steamer rack that fits the base of the pot, on top of that I added the seaweed, then the corn and potatoes and then the lobsters with the clams and sausage going in last. The entire cooking process only took about 15 minutes and everything was good to go.

This year we pushed everything back to mid September so that it would hopefully be cooler out. Last year it was closer to the end of August and it was still really hot, plus there were a ton of flies as the shells started to stack up. Also, we moved to a Sunday evening instead of an all afternoon/night affair.  Everything turned out really well and it seemed to be very simple.

Side Notes:

* In the bag of seaweed we used for steaming I found this tiny crab. He was let go in the backyard to fend for himself.

** We made smores on the grill for desert.
*** Much like last year’s Lobster Bake we got all of the seafood from Dirk’s Fish and Gourmet Shop.
**** Most of the awesome food photographs were taken by Bedford who moonlights as photog for Town & Country.