Clambake

Directions

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