Baking

This lobster bake technique is not new to the culinary world- throw a lot of stuff into a pot, dump in a bottle of wine or several cans of beer, cover and steam until the food is done. It's a pretty impressive spread when all is said and done and it's relatively hands-off, so that leaves more time to spend with guests and friends. The accouterment to everything that cooks in the pot is a big batch of Old Bay Compound Butter. No need to clarify. Just slather it on to all the things. Note: It's my own philosophy that seafood is perfect as-is. The less gussying up, the better, so I don't add any seasoning to the bake while its cooking because you can't escape [too much] seasoning when its done.

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