Ingredients
- 1 stick butter
- 2 tablespoon italian parsley
- 1 tablespoon thyme
- 1 tablespoon lemon juice
- 4 ear corn
- 2 pound seaweed
- 8 pound potatoes
- 1 pound kielbasa, cut lengthwise in half
- 15 pound cherrystone clams
- 2 pound lobsters
Preparation
Baking Directions:
Prepare a grill to medium hot and adjust height of grill to 4 inches above coals/heat element.
In a small saucepan melt butter with parsley, thyme and lemon juice.
On half the grill arrange corn.
Close grill and roast for 5 minutes.
Turn corn and add potatoes and kielbasa cut side down.
Place seaweed on the other half of the grill and arrange clams and lobster cut side down and replace cover again.
Cook another for 5 minutes.
Brush with herbed butter.
Cover grill again and cook for another 5 to 7 minutes until clams are opened, lobster is cooked through, corn is tender, potatoes and kielbasa are well marked.
Remove all from grill and arrange on a family-style platter.
Drizzle with remaining herb butter and serve immediately.
