Clambake

This is so appropriate considering your rehearsal dinner!! Yumbo.

ingredients

3 onions, peeled and quartered
8 garlic cloves, peeled and halved
4 1-pound lobsters
2 dozen little neck clams, cleaned
2 lbs. mussels, scrubbed and debearded
16 small red-skinned potatoes, halved
4 ears fresh corn, husked and silked
1 lb. kielbasa
1 lb. salted butter, melted for dipping
Lemon wedges, for serving

directions

In a large kettle, layer (from top to bottom) the onions, garlic, lobsters, clams, mussels, potatoes, corn and kielbasa. Add 5 to 6 inches of water (or chicken stock) and cover. (It’s fine to use a little extra water, but try not to use less or it will evaporate, causing the seafood to burn.) Place over high heat and cook for 30 to 35 minutes, or until the potatoes are tender. Serve with melted butter and lemon wedges.

Source: Mike and Lauren