The Dish: Clambake at Meritage

Ingredients for broth:

-- 1 bottle Summer Ale or Pilsner
-- 2 cups Water
-- 1 tbsp Salt
-- 1 Lemon, cut in half
-- 1 small bunch Fresh Tarragon
-- 1 tbsp Butter

Ingredients for boil:

-- 4 ears of Corn, shucked
-- 4 Chicken Lobsters
-- 20 ea Hard Shell Clams, (Littlenecks) washed
-- 20 ea Mussels, washed and beards removed

 Ingredients for Grilled Asparagus:

-- 1 lb. Peeled Jumbo Asparagus
-- 1 tsp. Olive Oil
-- Salt and Pepper to taste

Procedure:

In a large lobster pot (16-20 quarts) add all ingredients for broth and bring to boil.  Add lobsters, corn and clams, cover and simmer for 7 minutes.  Add mussels and simmer for another 3 minutes, covered.  

Toss asparagus in olive oil and salt and pepper, grill over high heat.  Serve with lobster clam boil with bouillon cup sides of broth.