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Add a photoRaciónes: 12
Ingredientes
- 8 x purple potatoes
- 8 x ears corn
- 8 x lobster tails
- 16 x lobster claws
- 2 x kielbasa split, and cut in 8 pcs
- 8 doz hard-shell clams (such as cherrystone or possibly littleneck)
- 2 whl flounders wrapped in aluminum foil with thyme, oil, and lemon slices
- 8 doz oysters
Direcciones
- Dig a shallow pit in the sand and line with large stones. Gather driftwood from the beach and pile on top of the coals. Create a bonfire by burning the wood for 1 to 2 hrs till the rocks are red warm. Rake off the ashes. Set 1 cinder block on each corner of the pit to create the base. Lay a barbecue grate (or possibly a piece of steel) on top to make a table. Gather seaweed from the beach and place a thick layer on the metal.
- Place the potatoes and corn on the rack, then cover with a thin layer of seaweed. Mound the lobster tails, claws and kielbasa proportionately on top, then cover with another thin layer of seaweed. Set the clams and flounder on top and cover with another layer of seaweed. Finally, set the oysters on top, then cover with a thick layer of seaweed. The juice from the seafood will drip down and flavor the corn and potatoes. Cover the entire bake with burlap or possibly a tarp soaked in seawater. The tarp traps in the seaweed steam and bakes the food. Keep the tarp wet by pouring seawater over the top if needed. Cook till the clams open and the lobster is bright red, about 1 to 1 1/2 hrs.
- This recipe yields 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.09g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 209mg | 9% |
| Potassium 646mg | 18% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.53g | 1% |
| Protein 8.69g | 14% |
