The Lake Como Seafood Bake

• 2 dozen Littlenecks Clams
• 2 lb P.E.I. Mussels, scrubbed, beard removed.
• 1 lb U-8 Sea Scallops
• 1 lb 15-20 Jumbo Shrimp, peeled, deveined, tails on.
• 4 3 - 4 oz. Lobster Tails
• 4 piece Sweet White Corn on the Cob Shucked
• 4 each Italian Sausage (Sweet or Hot)
• 1 lb Fingerling Potatoes
• 1 large Onion, Chopped
• 1 cup Pinot Grigio Wine
• 5 Fresh Chopped Basil Leaves
• 2 stick Butter, cut into 1/4
• 10 clove Chopped Garlic
• 2 Lemons

1. Scrub the Clams & Mussels to remove any Sandy Grit & Rinse off the Potatoes.
2. Place the Sausage, Potatoes, Corn, Clams & Mussels in a Large Roasting Pan.
3. Then place Lobster Tails, Shrimp & Scallops on Top of the Clams & Mussels.
4. Add the Wine, Butter, Lemon Juice
5. Place Roasting Pan in the Oven or on the Grill & Bake till all of the Clams & Mussels are Open.

mussels, shrimp, lobster, sweet white, italian sausage, fingerling potatoes, onion, basil, butter, garlic, lemons

Taken from cookpad.com/us/recipes/339001-the-lake-como-seafood-bake (may not work)