1 to 1 1/4 pounds
top neck, scrubbed
Make sure you have a large stock pot.
Layer the ingredients on top of the onions and garlic in the stockpot in the following order: potatoes, corn, sea salt and pepper, clams, mussels, shrimp, and lobster.
Pour in the white wine.
Cover and cook over medium heat for approximately 15 minutes or until the steam starts to escape from the lid.
Lower heat, and cook for another 15 minutes.
The clambake is done when the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
Heat up some butter to serve as a dip.
With a serving spoon, remove the clams, mussels, shrimp, and potatoes and corn, and place them in a large bowl for serving.
Top with lobster.