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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish combines all the flavors of a traditional New England clambake without much fuss. If you don't have a pan large enough, try a disposable aluminum pan, but remember, the food will cook more quickly. Ingredients:
5 quarts plus 1 cup water, divided |
2 (1 1/2-pound) live lobsters |
1 pound small red potatoes, quartered |
1/4 cup fresh lemon juice |
32 mussels, scrubbed and debearded |
24 littleneck clams, scrubbed |
8 parsley sprigs |
6 ounces turkey kielbasa, cut into 1/2-inch slices |
4 thyme sprigs |
2 ears corn, each cut crosswise into 2-inch pieces |
2 vidalia or other sweet onions, peeled and each cut into 8 wedges |
1/4 teaspoon reduced-sodium old bay seasoning |
4 lemon wedges |
Directions:
1. Prepare grill.
2. Bring 5 quarts water to a boil in an 8-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes; drain well.
3. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender; drain. Place potatoes in a large roasting pan; add remaining 1 cup water, lemon juice, mussels, clams, parsley, kielbasa, thyme, corn, and onions to pan; arrange lobsters over potato mixture. Sprinkle evenly with seasoning; cover with foil.
4. Place pan on grill rack; cook 18 minutes or until clams and mussels open. Discard any unopened shells. Serve with lemon wedges.
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