3 (1-pound/500 g) live lobsters
1 1/2 pounds (750 g) live mussels
1 1/2 pounds (750 g) live clams
3 ears of corn
12 small new potatoes
1 pound (500 g) butter, melted for dipping
Tie the mussels and clams in a large piece of cheesecloth.
Pre-boil the potatoes until almost fork tender. If corn is in season, it should be shucked and ready. If corn is not in season, substitute slices of squash, seeded but unpeeled.
Place a layer of about two inches of wet seaweed on a baking sheet that is only slightly smaller than the barbecue's grill surface. On top of the weed, put the lobsters, back side down, and the clams and mussels next to them. Place the corn and potatoes next to or on top of the seafood.
Cover all the food with a layer of freshly harvested seaweed at least an inch deep.
Place loaded baking sheet on preheated grill, making sure there is space around the tray for the heat to circulate. Close lid and cook on high for 25 to 35 minutes. Watch for escaping steam when opening the barbecue. Use tongs to lift seaweed and check seafood. Lobster is done when it has turned bright red and the antennae are easily pulled off the head. The clams and mussels should be open: those that aren't must be discarded. Place hot mussels and clams into serving bowls, potatoes, corn and lobsters on a platter. Serve with several bowls of melted butter for dipping, crusty bread or rolls and a good supply of napkins or paper towels.