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!

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