The Roast
The Roast
A seafood bake that is perfect for a fall evening.
Servings
8
Ingredients
- 3 gallons water
- 8 cup 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 pound sea scallops
- 4 - ears corn, halved
- 4 - lemons, halved
- 3 pound littleneck clams
- 4 pound shell-on jumbo shrimp
- 5 pound mussels
- 4 pound sliced calamari
- 3 pound 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.