Grilled Foil Steamers

(Amounts per steamer pouch)
6-8 salt potatoes, large cubes
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
2 lobster tails
4-6 pieces of sunfish
1 piece Andouille Sausage
1 clove fresh garlic (minced)
Dollop Butter
Old Bay Seasoning (to taste)
1/2 lemon
1/2 cup white table wine

Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.

Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.

Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.

Need to make the broth more flavorful... like coconut milk, siracha
Could add celery to bottom to flavor the broth
Make Broth Separate and then add!  Use Fennel.