Summer spreads for pleasing your crowd

Whether you’ re hosting a dinner for four or a backyard bash for 14, here’s an entertaining strategy that’s magically efficient and truly fun. Start with crowd-pleasing ingredients, arrange them artfully and let friends customize to their heart’s content.

BUILD IT BETTER

BACON-LOBSTER-TOMATO SANDWICHES Active Time: 1 hour Total Time: 1 hour 30 minutes Serves:8

A special occasion like sending your baby off to college (or finally taking a vacation) calls for an extraspecial spread. Here, we one-upped the classic BLT by enlisting lobster (you can sub in shrimp or poached chicken if you prefer). Then we flanked a rainbow of ripe-tomato slices with hardboiled eggs and avocado, and whisked together two next-level condiments: mayo mixed with crisp bacon and a tangy mignonette. To make quick( or no) work of the lobsters, have your fish counter steam them and remove the meat.

New-shell lobsters have a sweeter taste and more tender texture than thicker-shelled ones. For instructions on removing the meat from the shells, go to marthastewart.com/ removing lobster. 4 lobsters, preferably new-shell( each 11⁄4 to 11⁄2 pounds) 1 loaf white sandwich bread, sliced 2 1⁄2 pounds assorted tomatoes, such as beefsteak, heirloom and vine (abou t 6), cut into 1⁄4-inch slices 4 hard-cooked eggs, peeled and sliced into rounds 2 avocados, peeled, pitted and sliced 1⁄2 cup packed fresh basil leaves Shallot Mignonette (see recipe below) 2 tablespoons unsalted butter, melted 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Bacon Mayonnaise (see recipe below) Flaky sea salt, such as Maldon, for serving In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into ½-inch slices.

Preheat oven to 400 F. Place bread on baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes. Arrange tomatoes, lobster meat, eggs, avocados, basil and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster. For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired.

SHALLOT MIGNONETTE Active/Total Time: 5 minutes Makes: 3⁄4 cup

1⁄2 cup finely chopped shallots (from 3) 1⁄4 cup red-wine vinegar 1 teaspoon kosher salt 2 teaspoons sugar

Stir together all ingredients; let stand at least 15 minutes before serving. Mignonette can be refrigerated, covered, up to 3days.

BACON MAYONNAISE

Active Time: 5 minutes Total Time: 10 minutes Makes: about 1 cup 4 slices bacon (31⁄2 ounces)

⅔ cup mayonnaise 1 tablespoon Dijon mustard Cook bacon in a large skillet over medium heat, flipping once, until crisp, about 8 minutes. Drain on paper towels, then finely chop (you should have ⅓ cup). Stir together mayonnaise and Dijon. Foldin bacon just before serving.

BRING HOME THE BEACH

SMOKY CLAMS AND FREGOLA Active Time: 50 minutes Total Time: 1 hour 30 minutes Serves: 8 to 10

Capturing the flavors of a clambake, but at a fraction of the effort, this seafood stew melds a polyglot of cultural influences. The combination of clams and sausage hints at Portugal, while the corn is a nod to New England, and the fregola that soaks up all the juices hails from Sardinia. You serve the dish in shallow bowls with spoons, but this is a messy, eat-with-your-hands meal that says you’re among friends. To round out the menu, offer a simple green salad or coleslaw alongside. Fine sea salt, for purging clams

4 pounds littleneck clams

(about 40), scrubbed 1 1⁄2 cups fregola (available at gourmet markets) or pearled couscous Kosher salt and freshly

ground pepper 1 tablespoon extra-virgin olive oil, plus more for drizzling

2 tablespoons unsalted

butter 4clovesg arlic, thinly sliced

(1 tablespoon)

1 Fresno chili, thinly sliced

(2 tablespoons)

1 cup dry white wine, such

as sauvignon blanc

4 link s andouille sausage (12ounces), cut into 1 1⁄2-inch pieces

3 ears corn, shucked and

cut into 1 1⁄2-inch rounds 1⁄2 cup packed cilantro

leaves, roughly chopped Lime wedges and hot

sauce, for serving

In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil.

Heat 1 tablespoon each oil and butter in a large pot over medium-high. Add garlic and chili; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, ½ cup water, clams, sausage and corn. Bring to a boil, then reduce heat to medium, cover and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm.

Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lim ew edg es and hot sauce.

For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments should be sent to: askmartha@marthastewart.com.

PHO TOSBYRYANLIEBE This festive dinner spread reimagines the classic BLT by adding lobster, avocado and hard-boiled eggs.

ther your friends and family around the table for this hardy clamand-sausage stew — amixof international flavors that’s sure to keep them coming back for more.