INGREDIENTS:
8 small boiling onions
4 1-1/4-lb. Maine lobsters
12 small red potatoes
4 lbs. mussels
4 ears sweet corn
2 cups water
5 lbs. rockweed (seaweed). If unavailable, add 2 T. salt to water and a rack to lift lobster off the bottom of the pan
1-1/2 sticks butter, melted so it doesn't scorch
2 lemons, cut into wedges
INSTRUCTIONS:
Parboil onions and potatoes. Partially shuck corn, leaving innermost husks. In a large (12" X 16") roasting pan, place a one-inch layer of seaweed. Put lobsters on top of seaweed and arrange corn and onions between 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. Cover with remaining seaweed and add the water to the pan.
Cover tightly with lid or foil and place on stove or a preheated grill to cook. (If using a grill make sure coals are very hot.) Start timing when you first see steam. Cook, covered for 15 minutes.
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