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1
Dig a shallow pit in the sand and line with large stones.
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2
Gather driftwood from the beach and pile on top of the coals.
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3
Create a bonfire by burning the wood for 1 to 2 hours until the rocks are red hot.
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4
Rack off the ashes.
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5
Set 1 cinder block on each corner of the pit to form the base.
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6
Lay a barbecue grate (or a piece of steel) on top to make a table.
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7
Gather seaweed from the beach and place a thick layer on the metal.
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8
Place the potatoes and corn on the rack, then cover with a thin layer of seaweed.
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9
Mound the lobster tails, claws and kielbasa evenly on top, then cover with another thin layer of seaweed.
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10
Set the clams and flounder on top and cover with another layer of seaweed.
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11
Finally, set the oysters on top, then cover with a thick layer of seaweed.
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12
The juice from the seafood will drip down and flavor the corn and potatoes.
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13
Cover the entire bake with burlap or a tarp soaked in seawater.
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14
The tarp traps in the seaweed steam and bakes the food.
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15
Keep the tarp wet by pouring seawater over the top if needed.
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16
Cook until the clams open and the lobster is bright red, about 1 to 1 1/2 hours.
