INGREDIENTS

1 ½ lbs. seaweed

4 chorizo or other sausage links

2 sweet onions, cut into wedges

1 ½ lbs. small new potatoes, scrubbed

4 ears corn, shucked

4 lobsters (approximately 1 ¼ lbs. each)

4 dozen littleneck clams, scrubbed

2 cups dry white wine or beer

4 sprigs fresh thyme 

4-6 lemon wedges, quartered or halved 

2 sticks unsalted butter, melted

INSTRUCTIONS 

Preheat gas grill to medium-high heat or if using a charcoal grill, light briquettes. Coals are ready to cook on when covered with light gray ash. 

Place half of the seaweed in the bottom of a 16-quart (or larger) pot. Add chorizo or sausage followed by onions, then potatoes. Stand corn along the edge of the pot, stem side down. Add thyme sprigs and pepper. Add the lobsters followed by the clams, tied loosely in cheesecloth. Pour in wine or beer. Place the remaining seaweed on top and cover with lid.

Place the pot on a preheated grill or on the stove over high heat. Cook until steam starts to escape, approximately 35 minutes on the grill and 12 minutes on the stove. If cooking on the stove, reduce heat to medium-high and begin timing. Steam cook for approximately 15 minutes or just until the lobsters are bright red. Be sure to discard any clams that may not have opened.

Serve it up outside on tables covered with lots of newspaper, and for a beachy feel, put out small pails to discard the shells in.                       

Don’t waste that flavorful cooking broth! Provide everyone with a small cup and let them enjoy soaking it up with warm, crusty bread.