There are as many variations to this basic recipe as there are cooks. The cooking broth can also contain thyme, bay leaves, lemon juice and rinds. You can also add mussels and shrimp to the pot.
2 whole, live lobsters, 1 lb. each (cooking time 12-15 minutes)
12 steamer clams
2 ears of corn on the cob, halved
8 small red potatoes, whole
½ gallon white wine
½ gallon water
fresh seaweed, or if not available, 2 cups of clam juice
3 tablespoons minced garlic
3 tablespoons fresh chopped parsley
3 tablespoons salt
1 tablespoon black pepper
Boil potatoes until halfway cooked, about 10 minutes. Cool and set aside.
In large stockpot, combine white wine, water and seaweed or clam juice, garlic, parsley, salt and pepper. Bring to a high boil for 5 minutes.
Pick up the lobsters and quickly place them head first in the boiling water. Cover and cook for 6 minutes. Add corn halves and the par-boiled potatoes, and finally the clams.
Bring to a boil, and cook for an additional 6 minutes. When done, the lobster shells will be red and the tails will be curled, and the clams will open up slightly.
Remove the lobsters and ingredients from the liquid and arrange them on serving platters. Or, for drama, simply pour entire pot into large pans or on a newspaper covered table, which also makes for easy cleanup. Pour on some of the flavorful broth and serve with crackers, bread and drawn butter.