1. Build a fireplace by piling up cinder blocks 2 rows high to form the base. Place an iron on top to make a table. Sometimes we flatten an old fuel tank for the iron. The size depends on the number of people. For 30 to 100 people, you need an iron that is approximately 4'x6'.

2. Place a layer of seaweed, at least 6 inches thick, on top of the iron.

3. Put eggs in cardboard (not styrofoam) cartons with holes poked in the bottom and place them on top of the seaweed in the center.

4. Place potatoes (that have been cleaned and wrapped in foil) and onions (peeled and wrapped in foil) on top of the eggs.

5. Place corn (partially husked and some silk removed) on top of potatoes, onions, and eggs.

6. Using untarred roofing paper, cover the back of the bake and hold in place with rocks or bricks. Have someone hold the paper up in the front while lobsters and clams are added.

7. Mound the lobsters on top of the corn. Then, mound the clams on top of the lobsters. The juice from the clams and lobsters cooks the potatoes, onions, and corn.

8. Lower the paper attached at the back over the clams. Add another sheet of paper to cover the front and one more length of paper to cover the seam.

9. Cover the whole bake with at least 6 inches of fresh seaweed.

10. Light the fire and cook 45 to 60 minutes. A good way to tell if everything is done is when the juice stops running off the iron.

11. When "picking the bake," watch out because everything will be very hot.

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