Grilled in Foil Clambake New England Clam Bake

Using the grill and foil packets makes this a real
easy, tasty and impressive presentation of a clam bake.
Giving everyone there own foil packet to open and
savour the aroma as the steam escapes into the air.

Ingredients:
4 handfuls of seaweed (available at fishmonger if ordered in advance)
4 ears of corn, shucked, each cut into 6 pieces
4 red potatoes, boiled until fork-tender, cut into quarters
2 1 1/2-pound lobsters, cut in half lengthwise
16 littleneck clams, soaked and scrubbed clean
4 bay leaves
1 1/3 cups dry white wine
1 lemon, sliced
Freshly ground black pepper, to taste
1/2 teaspoon Old Bay seasoning (optional)

Directions:
Set out four 18-inch-square double layers of aluminum foil.
Place a handful of seaweed in the middle of each piece.
Top with 6 pieces of corn, 4 pieces of potato,
1/2 lobster, 4 clams, lemon slice and one bay leaf.
Fold the foil edges slightly, then add 1/3 cup of wine to each.
Season with pepper and Old Bay if using.
Wrap the foil on all four sides to form a package, and seal well.
Repeat with remaining packages.
Poke holes in the top of each to allow steam to escape.
Place the packages on a medium-hot grill
or over medium-hot coals, cover grill,
and cook for 20 to 30 minutes.
Carefully open one package to make sure
clams have opened before removing from the grill.
Place on plates and serve immediately.