Por Serves 8–10
2 cups fi sh stock
4 sprigs of fresh dill
1 can of your favorite beer
1 tablespoon unsalted butter
1 teaspoon kosher salt
12 lobster tails
3 pounds small white onions, peeled
12 ears of corn, unshucked
3 pounds red potatoes, washed
4 pounds steamer clams, washed
Prepare pit for clambake in the traditional manner, or use a multipurpose outdoor cooker to prepare the food. We use an outdoor cooker, fueled by a propane burner provided by the manufacturer. Place the stock, dill, beer, butter, and salt in the bottom of the stockpot. Add the lobster tails, followed by the onions, corn, potatoes, and clams. Cover the pot and place on the stand. Follow the manufacturer’s directions to bring the food to a boiling point. Allow about 30 minutes for the food to cook thoroughly, and check to be sure the potatoes are fork tender. Remove the pot from the heat source; place the food on large platters. Serve and enjoy!