• 2 pounds Red Bliss potatoes
• 8 chicken thighs, rubbed with your favorite Spice Rub
• 5 pounds fresh seaweed or rockweed (order from your fish monger or local sushi restaurant)
• 8 ears of corn, left in the husk, silk removed
• 3 2-pound lobsters
• 2 pounds chorizo sausage
• 3 pounds soft-shell clams or steamers

Cook the potatoes in salted, boiling water until just tender, then drain and set aside. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes. Grill or roast the chicken until just cooked through.

In the meantime, heat your backyard barbecue. When hot, place a thick layer of seaweed over the entire grill and reduce the heat on the grill to medium. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage on top of the lobsters, and top with the clams.Completely cover with the remaining seaweed. Close the grill and steam-cook for 45 minutes.

Serve with seasoned melted butter for dipping and crusty French bread.

Serve 6 to 8