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1
In a large, deep pot, cover the potatoes with cold, salted water and bring to a boil.
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2
Simmer for 5 minutes.
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3
Drain well.
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4
On a flat beach, dig a 6-by-4-foot pit 2 feet deep.
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5
Line the pit with 90 rocks.
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6
Dig a 2-foot-wide pit nearby, also 2 feet deep.
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7
Using 8 logs, build a bonfire in the large pit.
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8
Over the next hour and 45 minutes, add 6 logs to the fire every 15 minutes, building the fire outwards so that it covers the base of the pit.
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9
After the first 45 minutes, as the logs turn to coals, add 20 rocks to the fire.
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10
When the logs have completely turned to coals, after about 2 hours, shovel the 20 rocks to the sides.
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11
Leaving a 1-inch-thick layer of coals atop and between the rocks, shovel the rest of the coals into the smaller pit and extinguish with water.
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12
Meanwhile, using a screwdriver, perforate the baking pans, punching holes in the bottoms about every inch.
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13
Arrange the lobsters and potatoes together in 6 of the pans.
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14
Arrange the clams, chorizo and corn in the 6 remaining pans.
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15
Wearing mitts, line the pit with a 1/2-inch-thick layer of rockweed.
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16
Arrange the pans on the rockweed in a single layer.
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17
Top the pans with a 1-inch-thick layer of rockweed.
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18
Fold the tarps in half lengthwise to measure 5 by 8 feet.
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19
Stack them on top of the rockweed.
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20
Weight down the edges of the top-most tarp with the remaining 10 rocks to trap the steam.
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21
Bake for about 1 hour, checking after 45 minutes.
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22
The lobsters and potatoes should be done; the clams, corn and chorizo will need another 15 minutes.
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23
When cooked, the lobsters will be bright red, the clams open, and the corn and potatoes fork-tender.
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24
Serve with melted butter.
