SouthShoreNow.ca

Ingredients:
2 live Nova Scotia lobsters (1 to 1 1/2 lb each)
5 lbs of fresh mussels (I use mussels from Indian Point Marine Farms)
2 lbs of large, fresh shrimp (I use frozen-at-sea Nothern Atlantic shrimp)
2 lbs of red fingerling potatoes
5 ears of peaches & cream corn on the cob (husked and broken in half)
1 lb of bacon, diced
2 cups of diced onions
6 cloves of minced garlic
1/2 cup of butter
1 tbsp of tarragon (fresh chopped or dried flakes)
2 cups of water
1 can or bottle of your favourite beer
Sea salt and fresh ground black pepper to taste
2 hickory smoke pouches (watch video for procedure)
Chunks of crusty bread to dip into delicious broth
2 cups of sliced green onions for garnish

Directions:
In a large stock pot, pour in 2 cups of water, adding enough sea salt to taste like the ocean, and bring to boil. Place live lobsters into heavily boiling water and steam for 3 to 5 minutes.

Prepare two smoke pouches (as directed on the video) and place over two of the barbecue burners.

In separate pot, place 2 tbsp of butter and diced bacon, allowing the fat to render into the pot. Add onions and garlic, then cover to sauté.

Brush corn on the cob with butter, season with salt and pepper and place over the grill, just as the hickory pouches are starting to smoke.

Take lobsters out of stock pot, allow to cool and reserve liquid for later use.

After turning corn cobs several times on the barbecue, put them into pot of rendering bacon and sautéed onions and garlic. Add red fingerling potatoes and shrimp and cover to continue cooking.

Working quickly, carefully place all mussels on the grill of entire barbecue and allow the hickory smoke to cook them naturally. Once the mussels have smoked and cooked in their own juices, place them into the pot with the bacon, onions, garlic, potatoes, corn cobs and shrimp, being careful not to "lose" the juice.

Sprinkle in tarragon and pour a can of your favourite beer over entire mixture and cover tightly.

Transfer the entire ingredients into the large stock pot containing the reserved lobster broth.

Crack the shells of the slightly cooled lobsters and separate body parts. Place separated lobster parts on grill to take advantage of remaining hickory smoke and grill for about 2 to 4 minutes. Once grilled, put the lobster parts into the large stock pot with all other ingredients, add remaining butter, cover and simmer for an additional 2 to 4 minutes.

Remove from heat and place your "Nova Scotia Seafood Feast" into a large serving platter.

Top with sliced green onions and serve with plenty of crusty bread for dipping, and don't forget to replenish your guests with an ice-cold beer.

Life does not get any better than this ... a true taste of Nova Scotia.