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Listed in: Main Courses / Seafood
4 ears fresh corn, husks intact, preferably organic to avoid GMO
20 littleneck clams
4 large fresh lobster tails in their shells
2 cups (208 g) chopped leeks, tender sections only, well rinsed
2 cups (120 g) chopped fresh parsley
2 lemons, halved
2 tablespoons (28 g) ghee, melted (or organic butter)
Trim the corn silk and tips of the husks and soak the whole ears of corn in lots of fresh water for 1 hour. Drain.
Preheat the grill to medium.
Scrub the littlenecks clean. Using sharp kitchen shears, snip the soft inner shell in the middle of each lobster tail from the base to the fan and drain any liquids.
To make the grilling packets, lay out 4 sets of 2 sheets of heavy-duty aluminum foil, each 24 inches (61 cm) in length. For each packet, lay out 1 length of foil, then lay the other one across it on top like a + sign. Place 1/2 cup (52 g) leeks and 1/2 cup (30 g) parsley into the middle of each foil “cross.” Lay 1 lobster tail and 5 littlenecks over the veggies in each foil cross. Squeeze half a lemon over each set of seafood and veggies, then drizzle 2 teaspoons (10 ml) melted ghee over all. Fold the ends of the foil neatly over the top of each packet of food to make a tight seal.
Place the soaked ears of corn and 4 packets (seam-side up) onto the preheated grill. Grill for 20 to 25 minutes, until the littlenecks are open and the lobster shells have turned bright red.
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