Instructions

1. Build a Beach Fire: Position 2–4 cinder blocks so they’ll firmly support a heavy-duty grill grate and a large pot water while also allowing for lots of room underneath for a fire. Build a campfire ring with stones, then build a large wood fire between the cinder blocks. Patiently tend burning wood into a fierce bed of glowing coals, then position the grate over the blocks. Using a shovel, bank the coals directly under the grate to increase the heat. Fill a large stockpot three-quarters or so with fresh seawater. Fill a second pot or a pail with more cold seawater. Tend the fire, adding more fuel as needed, until the water is boiling. Enjoy a beverage while you wait.
2. Meanwhile, make the lemon brown butter. Position a small pot over the fire and add the butter. Swirl the pot gently as the butter melts, foams, and eventually lightly browns. Remove from the fire, stir in the lemon zest and juice and the hot sauce. Set aside.
3. Boil the lobster: Pick up a lobster and grasp the claws firmly with your two hands. Cross them and with one hand hold them tightly together at the knuckles, under the claws. With your other hand, tug and slide the rubber bands off the claws. Immediately plunge the lobster into the boiling water. Repeat with the remaining lobsters. Quickly return the water to a boil and cook just until the shells are bright red and the and the antennae easily detach when pulled. 10–12 minutes for winter “hard-shell” lobsters and 8–10 minutes for summer “soft-shell” lobsters. Using tongs, remove the lobsters from the water and immediately plunge them into the cold seawater for 1 to 2 minutes to stop the cooking. Drain and transfer to a large platter; serve with the reserved lemon brown butter for dipping.