Prepare a clambake by boiling lobsters, clams and mussels in a large pot with celery, lemon, garlic, corn and sausage. BonAppetit.com provides a clambake recipe.
To prepare BonAppétit's clambake recipe, equip a 30-quart pot with a steamer basket. Add a 750-milliliter bottle of dry white wine and 12 cups of water, cover the pot, and bring it to a boil. Add 2 1/2 pounds of 1-inch small new potatoes, cover the pot, and cook for five minutes. Add 8 live 1 1/4-pound lobsters and 8 large eggs, cover the pot again, and cook for 10 minutes.
Prepare the vegetables by husking and halving 8 ears of corn, cutting 4 celery stalks diagonally into 1/2-inch pieces, quartering and slicing 2 lemons and 1 orange, and separating the cloves of 1 head of garlic. Place the vegetables into the pot with 1 1/2 pounds of spicy smoked sausage cut into 2-inch pieces, a large bunch of thyme and 4 pounds of littleneck clams. Cook for five minutes, then add 2 pounds of scrubbed and debearded mussels, and cook for another five minutes until the shellfish open. Discard any shellfish that do not open.
Pull an egg from the pot, peel it, and cut it in half. The lobsters are ready if the egg is hard boiled. Transfer the clambake to a table covered with newspaper or a large platter using a slotted spoon and tongs. Sprinkle with a spice mix. Serve with the broth in small bowls and salted melted butter.