Kick off ‘summer’ with grilled lobster bake

This weekend is the unofficial start to summer, so it’s the perfect time to fire up the grill. To start off grilling season right, here’s a great recipe that your guests are sure to love. GRILLED LOBSTER BAKE 4 chicken lobsters 4 lbs. cleaned steamers 4 lbs. cleaned mussels 4 ears of corn 1 large piece of chorizo Rockweed or seaweed (available

at the fish counter) Softened herb butter for brushing (purchase or mix your favorite herbs into softened butter) For the lobster: Place lobsters in salted boiling water for 2 minutes. Remove, drain well and cut in half lengthwise. Brush meat side with herb butter and place on hot grill. Continue basting until meat is cooked through, approximately 5-6 minutes. For the clams and mussels: Soak seaweed in cold water for several minutes. Remove and shake off excess water. Spread seaweed on a cookie sheet, place on hot grill and nestle clams and mussels in seaweed. (If seaweed is not available, divide clams and mussels into four foil packets and mix with D cup white wine or beer and lemon slices.) Cover grill. Remove shellfish when they pop open, approximately 10-12 minutes. Discard any mussels or clams that do not open. For the corn on the cob: Soak corn, unshucked, in cold water for 30 minutes. Then place on hot grill and cook until tender, approximately 10-12 minutes.

For the chorizo: Cut sausage into four equal pieces and place on hot grill. Cook for approximately 10 minutes.

Divide clams and steamers between four plates and arrange an ear of corn, piece of chorizo and one lobster on top.

Serve with melted butter on the side.