Ingredients
3 (1-pound/500 g) live lobsters
1 1/2 pounds (750 g) live mussels
1 1/2 pounds (750 g) live clams
3 ears of corn
12 small new potatoes
1 pound (500 g) butter, melted for dipping
Preparation
Tie the mussels and clams in a large piece of cheesecloth.
Pre-boil the potatoes until almost fork tender. If corn is in
season, it should be shucked and ready. If corn is not in season,
substitute slices of squash, seeded but unpeeled.
Place a layer of about two inches of wet seaweed on a baking sheet
that is only slightly smaller than the barbecue’s grill surface. On top
of the weed, put the lobsters, back side down, and the clams and
mussels next to them. Place the corn and potatoes next to or on top of
the seafood.
Cover all the food with a layer of freshly harvested seaweed at least an inch deep.
Place loaded baking sheet on preheated grill, making sure there is
space around the tray for the heat to circulate. Close lid and cook on
high for 25 to 35 minutes. Watch for escaping steam when opening the
barbecue. Use tongs to lift seaweed and check seafood. Lobster is done
when it has turned bright red and the antennae are easily pulled off
the head. The clams and mussels should be open: those that aren’t must
be discarded. Place hot mussels and clams into serving bowls, potatoes,
corn and lobsters on a platter. Serve with several bowls of melted
butter for dipping, crusty bread or rolls and a good supply of napkins
or paper towels.