16 small red-skinned mini-potatoes
2 chorizo sausages, thickly sliced
2 tbsp (30 mL) olive oil
6 lobster tails
2 heads garlic, cloves separated but not peeled
6 peeled shallots, quartered
2 lbs (1 kg) clams
2 lbs (1 kg) mussels
6 ears corn, shucked and cut into thirds
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) white wine
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1 tsp (5 mL) peppercorns
1 tsp (5 mL) coriander seed
1 bay leaf
2 tsp (10 mL) herbes de Provence
2 tbsp (30 mL) chopped parsley
- Toss potatoes and chorizo with olive oil and place in a large foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn.
- Combine butter, wine, lemon juice, salt, peppercorns, coriander seed, bay leaf and herbes de Provence, and pour over seafood mixture. Cover tightly with foil, then cover with a lid if possible.
- Preheat grill to medium-high, or preheat oven to 450°F (230°C).
- Place roasting pan on grill or in oven, close lid and cook for 25 minutes, or until potatoes are tender, shellfish is opened and corn is cooked. If using a barbecue, check after 15 minutes, as it will cook more quickly. Drain off cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with parsley before serving.