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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 2 pounds red new potatoes
- 6 to 8 chicken thighs
- 5 pounds fresh seaweed or rockweed
- 6 to 8 ears of corn, left in the husk, silks removed
- 3 or 4 lobsters (2 pounds each)
- 2 pounds Linguica or chorizo sausage
- 3 pounds steamers or other soft-shell clams
- 1 1/2 to 2 cups drawn butter (optional), for serving
Method
- 1.
- Place the potatoes and chicken in a large pot; cover with salted water.
- Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top.
- (The potatoes should be soft but not cooked through.)
- 2.
- In the meantime, prepare coals in a barbecue grill with a fitted lid.
- Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
- 3.
- When the coals are ready, they will be red in the center and the edges will be ash.
- Place a layer of seaweed (about 4 inches deep) over the entire grill.
- Place the lobsters in the center of the seaweed and surround with the corn.
- Arrange the potatoes, chicken and sausage in layers atop the lobsters.
- Top with the clams.
- Cover completely with the remaining seaweed.
- Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
- 4.
- Serve immediately with drawn butter, if desired.
