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.
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- Calories: 464
- Calories from fat: 13%
- Fat: 6.7g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.6g
- Protein: 53.8g
- Carbohydrate: 48.7g
- Fiber: 4.9g
- Cholesterol: 136mg
- Iron: 21.7mg
- Sodium: 904mg
- Calcium: 237mg
- 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
- 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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