Simple Clambake

• 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.

water, live lobsters, red potatoes, lemon juice, mussels, littleneck clams, parsley, turkey kielbasa, thyme, corn, vidalia, bay seasoning, lemon wedges

Taken from www.myrecipes.com/recipe/simple-clambake (may not work)