Instructions: Rinse the shellfish and remove the beards from the mussels. Place one half of the mussels, steamers, clams, and shrimp into a muslin sack (a 12- by 12-inch piece of cheesecloth may be used). Place the shellfish on the cloth and form a loose sack by tying the opposite corners into a knot. If the cloth is tied too tightly the shellfish may not open during cooking. Place remainder of the shellfish into another sack and put them aside.

Add three quarts of water in a pot large enough to hold all of the ingredients. Place pot on stove over high heat. When the water reaches a boil, place the lobsters (head first) into the water and cover the pot. After seven minutes, add corn, sacks of shellfish, wine and garlic. Re-cover the pot and boil for an additional five minutes.

Remove the lobster and split it in half lengthwise. Place the 1/2 lobster, 1 ear of corn and a shellfish sack into a large bowl for each person. Serve immediately.

This recipe yields 2 servings.

NOTES :

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