Clambake on the Grill

4 lobster tails (6- to 8-ounce), fresh or frozen

1 pound littleneck clams

1 pound mussels

1 pound cooked smoked chorizo sausage, sliced into rounds ½-inch thick (optional)

1 pound small round red potatoes, cut into 1-inch pieces

4 ears fresh corn, husks and silk removed

½ cup melted butter

Prepare a charcoal or gas grill for direct grilling over medium heat.

Thaw lobster tails, if frozen. Set aside. Scrub clams and mussels under cold running water. If the mussels have a stringy substance (“beard”) between the shells, pull the strings out by grasping them with a dish towel. Discard any clams and mussels that won’t stay closed when tapped.

Place clams and mussels in a 13-by-9-inch disposable foil pan. Top with chorizo (if using), potatoes and corn. Place lobster tails on top. Cover pan with heavy-duty foil; seal tightly.

Place the pan directly on the grilling rack and cook for 20-30 minutes, or until potatoes are tender.

Using tongs, transfer the clam mixture to a serving platter, reserving the cooking liquid. Discard any unopened clams and mussels. Pour the juices that have accumulated in the bottom of the pan into a small pitcher. Serve the dish with separate bowls of butter and cooking juices for dipping.

Serves four.

“Grill It! Secrets to Delicious Flame-Kissed Food” from the editors of Better Homes & Gardens (2011 Wiley)