The Great Lobster Bake - littleneck

Method

• Rinse the clams under cold water and place them in a bowl.
• Sprinkle the cornmeal over the clams, add cold water to cover, and let soak for 1 hour.
• Drain, rinse again under cold water, and drain again.
• Scrub the mussels well and rinse them in several changes of cold water to remove any sand.
• Drain.
• If they have beards, dont pull them off until right before you cook the mussels.
• Place a lobster on a cutting board and plunge the tip of a sharp knife about 1 1/2 inches down from the eyes into the center of the head; cut straight through the body and head.
• Then cut lengthwise completely through the whole tail.
• Remove and discard the sac in the top of the head, the tomalley (green liver), and the intestine.
• Carefully crack the claws with the back of the knife.
• Repeat with the remaining lobsters.
• Preheat the oven to 475F.
• Combine the butter, 4 tablespoons of the parsley, the garlic, and salt and pepper in a small bowl.
• Divide the lobster halves, cut side up, and the clams, mussels, and shrimp between two large rimmed baking sheets; Season the seafood well with salt and pepper.
• Spread the butter mixture over the lobsters and shrimp and on the clams and mussels.
• Bake until the lobsters and shrimp are cooked through (the meat should be opaque) and the clams and mussels have opened, about 20 minutes.
• Discard any clams or mussels that do not open.
• Arrange the shellfish on one or two large platters.
• Sprinkle with the remaining 2 tablespoons parsley and garnish with the lemon halves.
• Serve immediately.