6 small, two bite potatoes per person (or one large, cubed)
1 small-medium shallot per person, quartered
1 tbsp butter, plus additional butter for dipping
1 lemon, plus additional lemon for serving
6 cloves of garlic, smashed
1 pack of sausage of choice (about 12 ounces), such as kielbasa, chorizo, or spicy Italian
4 sprigs fresh tarragon
In the bottom of a large steaming pot, melt the butter over medium high heat and add the garlic, sausage, and shallots. Simmer until fragrant, about two minutes.
Add two cups water to the pot and squeeze in the lemon (alternate -- you can use a bottle of beer instead of the water and lemon if preferred). Bring to a boil, add the potatoes, and cook for 5 minutes.
Put the corn, lobster (or crab), mussels (or clams), and tarragon into the steamer portion of the pot and place over the boiling base of potatoes, shallots, garlic, and sausage. Cover and let steam for 10-15 minutes, until the mussels/clams have opened and the lobster is bright red.
Remove from heat and serve dumped onto a large platter or newspaper covered table. Reserve some of the cooking liquid for dipping seafood and bread. Serve with melted butter (optional: add some of the cooking tarragon to the butter dishes) and lemon halves or wedges.