Ingredients

The following ingredients have 4 Servings
  • 2 ears of corn ( husked and chopped into thirds)
  • 1 pound red potatoes (chopped into 1-inch pieces)
  • 1-2 pounds clams (scrubbed)
  • 1 pound large shrimp (peeled and de-veined)
  • 12 ounces andouille sausage (sliced into ¼-inch medallions)
  • ½ white or red onion (sliced)
  • 2-4 lobster tails ((optional))
  • black pepper to taste
  • 1 lemon (cut into wedges)
  • 1 cup butter (divided)
  • 3 teaspoons minced garlic
  • 1 tablespoon Old Bay seasoning
  • fresh parsley for garnish (optional)

Instruction

  • Preheat oven to 425 degrees and grease a large, rimmed baking sheet.
  • Combine potatoes and corn in a large pot, cover with water, and bring to a boil. Cook for about 8-10 minutes. Drain and transfer potatoes and corn to a large bowl. (**Alternately, instead of boiling, you can cook the corn and potatoes on the baking sheet in preheated oven for 25-35 minutes until tender. )
  • Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl along with the potatoes and corn. Melt 1/2 cup butter, stir in garlic and Old Bay seasoning. Pour over seafood and veggies and stir to combine.
  • Spread everything out on your prepared baking sheet. Add lemon wedges to the pan. Cook for 12-18 minutes until clams have opened and shrimp turn opaque.
  • Melt remaining butter over medium-high heat. Continue to cook 3-4 minutes longer until butter turns from pale yellow to golden in color.
  • Sprinkle with chopped parsley and serve with browned butter sauce and lemon wedges (for squeezing on top). Enjoy!