• Small bunch of fresh tarragon or flat-leaf parsley, roughly chopped
• 1 lb. Andouille sausage
• 2 red onions, roughly chopped
• 4 pounds new potatoes, halved
• 4 (1 1/2 to 2 pounds each) lobsters
• 4 lb. shrimp 16/20 unpeeled (head on if possible)
• 4 dozen Little Neck clams
• 4 lb. mussels cleaned
• 8 ears fresh corn, cut into quarters
• Fresh seaweed (order from your fishmonger)
• Crusty bread
• 12 lemons, cut in half and grilled
In an extra large stockpot over medium-high heat, bring the water, wine, Old Bay, sea salt, butter, garlic, tarragon, and andouille sausage to a boil.
Add the onions, potatoes, to the pot, cover, and cook for 15 minutes. Layer some fresh sea- weed on top of the vegetables and broth. Then nestle the lobsters on top of the seaweed, cover, and cook for 3 minutes. Layer again with seaweed and add the shrimp, clams, mussels, corn and top off with more seaweed. Continue to cook, covered, for 8 to 10 minutes more. Check to see if the clamshells have opened; if not, continue to cook until they have.
Carefully remove the pot from the heat and drain the broth. Pour the chow contents onto a large platter and add broth. A crusty loaf of bread and lemon wedges complete the meal.