new england clambake
2 Medium Red Onion, quartered
4 Clove garlic, smashed
2 lemons, quartered
4 Corn, ears
1/2 Pound Potatoes, new
1 Pound Chorizo, Olympia Provisions
1 Pound Clams, littleneck
1 Pound Mussels, debearded, washed
4 Lobster Tail
1 Cup white wine
2 1/2 Tablespoon Old Bay Seasoning
1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Bunch parsley, chopped
1/2 Bunch Tarragon, chopped
8 Ounce butter, melted
6 Whole lemon wedges
1When ready to cook, start the Z Grill, set the temperature to 400 degrees F (205 C), and preheat, lid closed, for 10 to 15 minutes.
2In a large cast iron pot, place the following items in this order; onions, garlic, lemons, corn, potatoes, chorizo (cut diagonal into 1 inch thick slices), clams, mussels and lobster. Pour in wine and season with old bay and salt.
3Cover the pot and place directly on the grill grate. Close the lid and cook for 15 minutes.
4Lower the grill temperature to 300 degrees F (150 C) and cook for another 10-15 minutes or until the potatoes are tender, lobster cooked through and mussels and clams have opened.
5Drain off the liquid through a fine mesh strainer into a small sauce pan. Season with salt and reserve.
6To serve, dump the contents of the pot onto a large sheet of parchment or butcher paper. Ladle reserved cooking liquid over clambake and sprinkle with parsley and tarragon.
7Serve with ramekins of melted butter and lemon wedges. Enjoy!