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.
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
How to Make It
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.
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.
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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