Makes 8 servings
- 10 quarts water
- 1 (750 ml) bottle dry white wine
- 4 cloves unpeeled garlic
- 4 dried chili peppers
- 4 bay leaves
- 4 sprigs fresh thyme
- 6 tablespoons Old Bay Seasoning, plus more
- 6 tablespoons sea salt
- 3 lemons, cut in half
- 2 pounds petite red potatoes
- 4 ears corn, cut into halves
- 4 small yellow onions
- 4 (1½-pound) fresh lobsters, divided
- 1 pound fresh mussels in shell, rinsed and cleaned
- 1 pound fresh clams in shell, rinsed and cleaned
- 1 pound fresh large shrimp in shell, heads removed
- 1½ cups butter, melted
- Lemon wedges
- In a large stockpot (16 quarts or greater) over high heat, bring 10 quarts water, wine, garlic, peppers, bay leaves, thyme, Old Bay Seasoning, and salt to a boil. Squeeze lemon halves into stock pot and add.
- Add potatoes, corn, and onions; return to a boil. Cover and cook until tender, 12 to 15 minutes. Using a skimmer, remove vegetables; set aside. Cover and keep warm.
- Plunge 2 lobsters head first into boiling water; return to a boil. Cover, and simmer for 10 minutes for the first pound and three minutes for each additional pound.
- Using tongs, remove lobsters and place in a colander to drain. Repeat process with remaining lobsters.
- Return cooking liquid to a boil and add mussels and clams. Cook for 2 minutes. Add shrimp, cover, and cook 5 minutes more.
- Using a skimmer, remove remaining seafood. Discard any mussels or clams that did not open. Slice potatoes and onions in half, if desired. Arrange lobsters, potatoes, corn, onions, mussels, clams, and shrimp onto a serving platter. Serve with melted butter and lemon wedges. Sprinkle with additional Old Bay Seasoning, if desired.
We recommend pairing with a wheat-based beer (like a Witbier or Hefeweizen), an IPA, or a German-style Pilsner.