New England Seafood Boil

Instructions

1. Prepare the cooking liquid
   Fill a large stockpot (at least 12 quarts) halfway with water. Add Old Bay seasoning, half the lemon quarters, garlic cloves, thyme sprigs, and bay leaves. Bring to a rolling boil over high heat.
2. Cook the potatoes and corn
   Add the potatoes to the boiling water and cook for 10 minutes. Add the corn and onions, then continue cooking for another 5 minutes until potatoes are just starting to become tender.
3. Add the sausage and lobster
   Add the kielbasa and lobsters to the pot. If using whole lobsters, place them head first into the water. Cover and cook for 5 minutes until the lobsters begin to turn bright red.
4. Add remaining seafood
   Add the clams and mussels to the pot, cover, and cook for 2 minutes. Add the shrimp, push everything down into the liquid, and cook covered for an additional 4-5 minutes until the clams and mussels have opened and the shrimp are pink and opaque. Discard any clams or mussels that haven't opened.
5. Drain and serve
   Using a slotted spoon or mesh strainer, transfer the seafood and vegetables to a large platter or directly onto a newspaper-lined table. Reserve some of the cooking liquid for serving if desired.
6. Prepare serving accompaniments
   Place the remaining lemon wedges around the platter. Melt the butter and divide into individual dipping bowls. Serve the seafood boil immediately with melted butter and optionally some of the strained cooking broth on the side.