Island Creek Oyster Solo Bake

Embrace the flavors of summer with this delectable seafood bake recipe, perfect for outdoor gatherings. Utilizing the Solo Stove fire pit, this dish brings a rustic charm and smoky depth to the dish, making it a true crowd-pleaser. Cooked to perfection in a cast iron wok, the oysters, clams, and lobster tails develop a rich, savory taste that pairs wonderfully with fresh herbs and a squeeze of lemon. Gather your friends and family, and savor the simple joys of cooking over an open flame with this mouthwatering summer recipe.

Ingredients

12 oysters, rinsed

12 littleneck clams, rinsed

3 lobsters (split)

4 ears of corn (shucked cut in 1/3rds)

1lb baby potatoes 

1 yellow onion (large dice)

1 head garlic (peeled and sliced)

4 andouille sausage (cut in 1/4s)

2 lemons (cut in half)

1/2lb butter

3/4 cup Winsor House Spice Blend (or Old Bay)

1/2 cup parsley (chopped)

1/2 cup rice bran oil (or other high heat oil)

1 bottle of Champagne (you can sub water here)

Salt 

Lemon wedges 

1 Food-grade burlap sack

Process

1.Soak your burlap bag in water for at least 1 hour

2. Start the fire in your Solo Stove and place the Cast Iron Wok and stand on top, heating until the wok is extremely hot.

3. In a large metal mixing bowl place the lobsters, oysters, clams, corn, onion, sausage, garlic, potatoes, and cut lemons.

4. Toss lightly with the oil, 1/2 cup Winsor spice blend, and a little salt until just coated.

5. Place everything into the wet burlap bag.

6. Place the entire bag in the wok and cook for about 10-15 minutes, flip and cook for another 10-15 minutes. Cook time will vary depending on the heat of your fire (could take more time, could take less time).

7. Periodically open the bag and peek inside to see if the shellfish is starting to open, the lobsters are turning red,  and everything else is hot and cooking along.

8. Once everything is fully cooked, remove the bag and place half of the butter on the wok.

9. Once the butter starts to brown and everything is fully cooked, empty the contents of the bag into the wok and stir with a wooden spoon.

10. Pour 1 - 1 1/2 cups of Champagne over the top.

11. Once the wine is mostly evaporated, grab the wok (using oven mitts please) and pour the entire contents back into the large metal mixing bowl.

12. Toss with the remaining butter, salt, chopped parsley and 1/4 cup Winsor spice and mix well.

Once the butter is melted and everything is coated nicely, pour everything onto a big serving platter or newspaper lined table and enjoy with lemon wedges!

For the Winsor Spice Blend

1/2 cup paprika 

1/4 cup garlic powder

1/4 cup onion powder

2T celery seed

1T coriander (ground)

1T all spice (ground

1T black pepper (ground)

1/2T cayenne Pepper

Mix everything together in a bowl. This makes about 1 ½ cups and can be saved for future recipes and seasoning in substitution for old bay.