This lobster dish was as easy as boiling potatoes and corn. First add the potatoes and corn then dump all the seafood in for further boiling.

v style="text-align: left;">4 Potatoes (If you’re anything like us, you probably won’t be eating too many potatoes, so add as few or as many as you prefer.)

• Wash the seafood throughly
  
• Depending on the size of the potatoes, you can cut it into chunks.
• Boil water with the potatoes on high heat
• You may add old bay seasoning or other types of seasonings, but I prefer not to mask the natural flavors of the seafood
  
• Once the potatoes are done, about 10-15mins, dump in the seafood and boil for another 10-15mins. I would add the Shrimp and mussels last since they take little time to cook
• Drain and serve
  

• Stuff the crab legs in a large stock pot.
• Fill the pot with 1/4 pot of water.
• Cover the stock pot with foil, since the crab legs will most likely protrude from the top. That is, unless you have an even bigger stock pot, then by all means put the lid on!
• Boil on high until the water starts to boil, then boil for 10-15mins longer or until the crab legs are hot (Since crab legs are cooked, you don’t need to cook for too long. I prefer steaming crab legs as opposed to boiling them. This way, more of the natural flavors will be retained in the crab legs instead of seeping into the boiling water.)
• Drain and serve

Clarified Butter

• Melt the butter on low heat
• Once the butter has melted, skim the solids off and discard
• Slowly pour the butter into another container, be sure to not let the water at the bottom seep through.