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Recipe by our Sara Tane
- 4 ears corn, shucked and cut in thirds
- 4 pounds Littleneck clams, scrubbed
- 4 large lobster tails
- 4 fully cooked Andouille sausages, sliced 1-inch thick on a bias
- 1 lemon, sliced, plus more for serving
- 2 tablespoons Old Bay
- 4 tablespoons unsalted butter, cubed
- 1/2 cup fish stock
- 2 tablespoons fresh parsley, finely chopped
Preheat oven to 450°F and lay a large sheet of tin foil on a baking sheet.
Bring a large pot of heavily salted water to a boil. Blanch corn for 3 minutes and transfer to an ice bath. Let sit for at least 5 minutes.
Spread corn, clams, lobster tails, sausages, and lemon slices on foil-lined baking sheet. Sprinkle with Old Bay Seasoning and scatter butter cubes across mixture. Add fish stock and wrap up foil so that it is completely enclosed and no air can escape.
Bake until clams have opened and lobsters are bright red, about 30 minutes. Serve with fresh parsley and more freshly squeezed lemon juice immediately.