roasted clambake
INGREDIENTS
8 Small Potatoes, white / russet
1 Potatoes, red
2 yellow onion, quartered
16 Clams, in shell
16 Mussels, unshucked
4 Pieces ears fresh corn
4 Mild Italian Sausage
1 Cup white wine
3 Clove garlic, smashed
2 Whole Lobster, in the shell
1/2 Cup butter, melted
1 Bread, French
PREPARATION
1
Arrange the potatoes, onions, clams, mussels, corn, and sausages in a sturdy disposable aluminum foil turkey roaster in the order listed.
2
Add the wine, and nestle the garlic cloves in the liquid.
3
Top with the lobster tails, shell-side down.
4
Pour the butter over the lobster halves and tuck the lemon quarters into the pan.
5
Cover the pan tightly with heavy duty aluminum foil.
6
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
7
Arrange the pan with the vegetables and seafood directly on the grill grate.
8
Roast for 60 to 70 minutes, or until the potatoes are cooked through. (If they're done, it's likely everything else is, too.)
9
Carefully remove the foil from the pan and arrange the vegetables and seafood on a large platter.
10
Ladle some of the cooking juices over all.
11
Serve immediately with melted butter and French bread. Enjoy!