Giant Seafood Feast

Ingredients:
2 pounds of colossal shrimp
12 oz Andouille sausage
1 (20 oz) lobster tail
2 pounds crab legs
3 corn on the cob, cut into 4 inch pieces
4 red potatoes, cut into larger cubes. (Boil for a few minutes while you are getting the other ingredients together to ensure your potatoes finish in the foil packets)
1/2 cup chopped parsley
5 TBSP cajun seasoning
4 TBSP olive oil
8 TBSP butter, room temperature
2 TBSP worsteshire
1 tsp pepper
pinch of cayenne
6 cloves of garlic, minced
4 tsp of red pepper flakes or fiery pepper blend

1. Preheat oven to 400 or preheat your grill. Using 2 sheet trays, cover with large pieces of foil that can fold over. 
2. Par boil the potatoes, cut into bite sized pieces. Cut the corn into smaller cob pieces. 
3. Melt the butter, olive oil, worsteshire together. 
4. Divide ingredients among trays. Divide the seasoning and divide the butter mixture. Gently toss. 
5. Add about 3 TBSP water to each tray. Cover and seal. 
6. Cook for 25-30 minutes, maybe checking on it once to see if shrimp are pink and lobster is bright red. 

Wine - arguably my favorite white wine:
Field Theory
Albarino
Lodi, California
Whole cluster pressed - fermented in stainless steel for 3 weeks. 
 once and giving it a little toss.