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The Roast

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A seafood bake that is perfect for a fall evening. 

Ingredients

  • 3 gallons water
  • 8 Cups dry white wine or vermouth
  • 1/4 Cup Old Bay seasoning or blackening spice
  • 5 carrots, peeled and chopped
  • 4 lobsters, quartered if desired
  • 3 Pounds sea scallops
  • 4 - ears corn, halved
  • 4 - lemons, halved
  • 3 Pounds littleneck clams
  • 4 Pounds shell-on jumbo shrimp
  • 5 Pounds mussels
  • 4 Pounds sliced calamari
  • 3 Pounds red bliss potato, par-cooked
  • 2 bunch celery, chopped
  • 1/2 Cup whole black pepper
  • 1 Cup salt
  • 1 Pound seaweed

Directions

In a large pot (preferably outdoors on an open fire or with a propane burner kit) boil all the liquid, salt, pepper, Old Bay, carrots, celery, lemons, and the seaweed.

When boiling add the seafood, potato, and corn. Cook for 10 minutes at a rolling boil, strain, and enjoy.  Serve with variety of sauces.