Ingredients
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2 ears fresh corn
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1 red onion
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1/2 lb baby or fingerling potatoes
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1 lb sweet or spicy Italian sausages
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2 lobster tails
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2 lb clams
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2 lb mussels
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1/2 cup lemon juice
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1/2 cup chopped parsley
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1 tbsp low-sodium Old Bay seasoning
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1 (12 oz) bottle light beer
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1 sourdough boule
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1/2 cup olive oil
Steps
1
Cut sheets of aluminum foil into 8 even pieces; about 1-footx2-feet each. Create 4 stacks of double sheets of foil.
2
Slice corn into 1-inch rounds and onions into thin wedges. Scrub the potatoes and slice into ½-inch rounds. Slice the sausage into 1-inch pieces.
3
To halve the lobster tails, place on a cutting board with the hard shells facing up. Use a sharp knife to split the shell beginning at the base of the tail. Open the halves and slice through the membrane.
4
On each double sheet of foil evenly divide the potatoes, sausage, corn, onions and seafood. Fold up the edges of the foil to create a pouch. Add 2 tbsp lemon juice, 2 tbsp chopped parsley and ½ tsp of Old Bay to each package. Divide beer evenly among the pouches and finish each with salt (in moderation).
5
Seal the packages tightly. Transfer them to a hot grill and cook, grill covered, for 25-30 min. The packages are ready when the clams and mussels are open (discard any shellfish that don’t open).
6
Carefully remove packets from grill and set aside. Lightly brush sliced bread with olive oil. Grill, uncovered, until golden brown with grill marks, turning once, about 7-10 min.
7
Serve directly in foil or transfer the contents of each packet to a large serving platter. Serve with grilled bread.
