Stovetop Clambake

• 2 (1-pound) live lobsters
• Shrimp-and-crab boil seasoning or seafood seasoning
• 2 pounds small new potatoes
• 3 yellow onions, quartered
• 2 garlic bulbs, halved crosswise
• 1 1/2 pounds smoked or spicy sausage, sliced diagonally
• 3 dozen clams, scrubbed
• 2 pounds mussels, scrubbed and debearded
• 4 ears fresh corn, husks removed and cut into thirds
• 1 pound unpeeled medium raw shrimp
• Melted butter
• Lemon wedges
• French bread
• Garnish: fresh flat-leaf parsley leaves

1. Place lobsters in freezer 60 minutes before cooking. Add 1 to 2 inches water and 3 tablespoons shrimp-and-crab boil seasoning in the bottom of a 16- to 20-quart stockpot. Add steamer basket with legs that raise basket about 1 to 2 inches above bottom of pot, and bring water to a boil over medium-high heat.
2. Place potatoes, onions, garlic, and sausage in basket; cover and steam 5 to 6 minutes.
3. Place lobsters on top of potatoes; cover and steam 10 minutes. Place clams and mussels on lobsters. Cover and steam 5 minutes. Place corn and shrimp on shellfish; cover and steam 3 to 5 minutes or until shrimp are pink and shellfish open. (Discard any that do not.)
4. Remove ingredients from pot with tongs and a small colander, and place on a serving platter. Serve with melted butter, lemon wedges, French bread, and additional shrimp-and-crab boil seasoning. Garnish, if desired.

live lobsters, shrimp, potatoes, yellow onions, garlic, sausage, mussels, corn, shrimp, butter, lemon wedges, bread, parsley

Taken from www.myrecipes.com/recipe/stovetop-clambake (may not work)