3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley
2 cups butter
1 tablespoon crushed red pepper flakes
3 tablespoons salt
1 tablespoon black pepper
2 whole live lobsters, 1 lb each
12 black mussels
12 manila clams or 12 littleneck clams
16 -20 shrimp (count per pound)
2 ears corn on the cob, cut in half
Steps:
Boil potatoes until half way cooked, about 10 minutes.
Drain and set aside.
In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
Bring to a boil and let boil for 5 minutes.
Add lobsters to boiling liquid and cover; cook for 6 minutes.
Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
Bring to a boil, and cook for an additional 6 minutes.
Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
Add the cooked wine broth.
Serve with buttery garlic bread.
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