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1
Prepare the Clambake Preheat the oven to 450.
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2
Set the dried-out rock in the center of a large enameled cast-iron casserole and bake for 1 hour, until the rock is very hot.
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3
Prepare the Clambake Meanwhile, in a large saucepan, cover the kombu with 8 cups of hot water and let soak, turning occasionally, until rehydrated and pliable, about 30 minutes.
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4
Lift out the kombu; reserve 2 cups of the kombu soaking water.
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5
Prepare the Clambake Fill a large bowl with ice and water.
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6
In a large pot of boiling water, blanch the lobsters head-first for 1 minute.
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7
Using tongs, transfer the lobsters to the ice-water bath and let soak until chilled, about 10 minutes.
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8
Drain well.
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9
Twist off the arms and claws.
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10
Twist the lobster bodies to detach the heads from the tails.
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11
Discard the lobster heads (or save for bisque).
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12
Prepare the Clambake Spread the wood chips in a heavy cast-iron skillet and toast over high heat, without stirring, until they begin to smoke, 3 minutes.
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13
Transfer the chips to a small heatproof bowl to cool.
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14
Prepare the Clambake Wipe out the skillet.
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15
Add the lemons cut side down and cook over moderately high heat until almost blackened, about 5 minutes.
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16
Transfer to a plate.
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17
Prepare the Clambake Sprinkle the wood chips around the hot rock in the casserole.
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18
Line the casserole with the kombu, overlapping it slightly, to cover the rock; allow the ends to hang over the edge.
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19
Arrange the lobster tails, arms and claws around the casserole along with the clams, mussels and chorizo.
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20
Add the spring onions and mushroom clusters and sprinkle with 2 tablespoons of the chopped garlic chives.
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21
Pour in the reserved 2 cups of kombu soaking water and fold the overhanging kombu over everything in the casserole.
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22
Prepare the Clambake Cover with the lid.
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23
Cook the clambake in the center of the oven for 20 minutes; the lobster should be bright red and the clams and mussels should be open.
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24
Remove the clambake from the oven and let stand, covered, for 5 minutes.
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25
Meanwhile, Make the Chorizo Oil In a blender, combine the chorizo and olive oil and blend until the chorizo is minced; scrape into a small saucepan and bring to a simmer over low heat.
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26
Remove from the heat and let stand for 20 minutes, until the oil is bright red and infused with chorizo flavor, about 20 minutes.
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27
Strain the oil into a bowl and stir in the minced garlic chives, then fold in the salmon roe.
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28
Meanwhile, Make the Chorizo Oil Sprinkle the remaining 2 tablespoons of chopped garlic chives over the clambake and serve with the charred lemon halves, Salmon Roe, Garlic Chive and Chorizo Oil, steamed new potatoes and corn on the cob.
