2 Lbs Clams
1 Lb Red Creamer Potatoes, or marble size potatoes
2 Each Ears of Corn, shucked
2 Each Live Maine Lobsters (1 Lb Each Lobster)

For Clam Broth:
4 Oz White Wine
1 Oz Lemon Juice
1 Tbsp Butter
3 Oz Clam Broth
4 Each Thyme Sprigs
Kosher Salt and Fresh Ground Black Pepper, to taste

For the Potatoes:
Place in a bowl and wash thoroughly. Then dry on paper towel. Place the potatoes back in the bowl with 2 Tbsps olive oil, 1 Tspn chopped garlic, 1 Tspn kosher salt and 1 Tspn freshly ground pepper. Toss the potatoes coating on all sides. Place the potatoes on a sheet pan and roast in a 350 degree oven for 20 minutes.

For the Corn:
Fill a gallon size pot with water, 3/4's full, and add 1 Tbsp kosher salt to the water. Place the pot of water over a burner and turn on high. When the water is boiling add the cleaned corn and cook for 10-15 minutes or until the kernels are soft. Take the corn out of the water and sprinkle with salt and pepper.

For the Lobster:
Place a 2 1/2 gallon pot with water over high heat and let it come to a boil. When it is boiling add the lobsters to the pot and let cook for 8-9 minutes. Take the lobsters out of the pot and cut in half length wise. Crack the claws with the edge of a knife.

For the Lobster and Clam Feast:
Place the clams on the bottom of the pot. Place the pot over high heat and cook for 8-10 minutes until the clams open up. Do not not overcook, they will be tough and chewy if overcooked. Toss out any unopened clams. Next place the hot potatoes and add the clam broth, then the corn and finish with lobsters. Serve immediately.