Clambake

• 4 lobsters
• 5 pounds seaweed
• 12 new potatoes
• 4 ears corn
• 2 kielbasa sausages, halved lengthwise
• 2 dozen littleneck clams
• 2 dozen oysters
• Lemon wedges, for garnish
• Melted butter, for dipping

1. Preheat your grill until its fairly hot.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Parboil the lobsters for just 3 minutes and then remove.
4. To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack.
5. The potatoes and corn go down first since they will take the longest to cook.
6. Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed.
7. Put the lobsters on top, along with the kielbasa; cover with more seaweed.
8. Spread the clams on top and cover with another layer of seaweed.
9. Finally, set the oysters on the top, and blanket them with a thick layer of seaweed.
10. As the seafood cooks, the juices will drip down and flavor the corn and potatoes.
11. Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food.
12. Cover the grill.
13. Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours.
14. Keep a bucket of water handy and check the burlap periodically to make sure it stays wet.
15. Serve with lemon wedges and melted butter.

lobsters, potatoes, corn, kielbasa sausages, littleneck clams, oysters, lemon wedges, butter

Taken from www.epicurious.com/recipes/food/views/clambake-372641 (may not work)