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Maine Stovetop Lobster Bake

2 pounds Great Eastern Mussels
2 pounds steamer clams
4 Maine lobsters, 1 1/14 pounders
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter
2 lemons, cut into wedges
5 pounds Rockweed (seaweed)*

1. Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells.
2. Rinse clams in cold water.
3. Parboil onions and potatoes.
4. In a large 12 x 16-inch roasting pan, place a one inch layer of seaweed. Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan. Place more seaweed over lobster and gently add mussels and potatoes being careful to keep the top of the Bake level.
5. Cover with remaining seaweed and add water to the pan. Cover tightly with lid or foil and place on the stove or a preheated grill to cook. (If using a grill make sure the coals are very hot.)
6. Start timing the Bake when you first see steam. Cook covered for 15 minutes.
7. Serve with melted butter and lemon wedges on the side.

Makes 6 to 8 servings.

*Note: If Rockweed is unavailable, add 2 tablespoons salt to water and a rack to lift lobster off the bottom of the pan.

Recipe provided courtesy of Maine Lobster Promotion Council.