Simple Clambake

5 quarts plus 1 cup water
1½lbs. live lobsters
1lb. small red potatoes, quartered
1/4 cup fresh lemon juice
32 mussels, scrubbed and debearded
24 littleneck clams, scrubbed
8 parsley sprigs
6oz. turkey kielbasa, cut into slices
4 thyme sprigs
2 ears corn, each cut crosswise into 2” pieces
2 Vidalia or other sweet onions, peeled and each cut into 8 wedges
1/4 tsp. Old Bay seasoning
4 lemon wedges

Bring 5 quarts water to a boil in an 8-quart stockpot; plunge lobsters headfirst,
1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer
2 minutes; drain well.

Place potatoes in a saucepan; cover with cold water. Bring to a boil. Reduce
heat, and simmer 10 minutes or until almost tender; drain. Place potatoes
in a large roasting pan; add remaining water, lemon juice, mussels, clams,
parsley, kielbasa, thyme, corn, and onions to pan; arrange lobsters over
potato mixture. Sprinkle evenly with seasoning; cover with foil.

Place pan on grill rack; cook 18 minutes or until clams and mussels open.
Discard any unopened shells. Serve with lemon wedges.

4 servings