Lobster, potato and smoked meat clambake

Ingredients:

• 0.7 kg smoked sausages
• 3 cups chopped onion (2 large onions)
• 2 cups chopped leeks, washed well (2 stalks, white parts only)
• 1/4 cup olive oil
• 0.7 kg small potatoes (red or white)
• 1 tbsp sea salt
• 0.5 tbsp freshly ground black pepper
• 24 small clams, washed with a brush
• 450 g of sand mya clams, washed with a brush
• 0.9 kg mussels, washed and de-bearded
• 0.7 kg large shrimp (16/20), in shells
• 3 lobsters (0.7 kg each)
• 1 bottle (750 ml) of dry white wine

Preparation:

1. Slice the sausage diagonally into 2.5 cm thick slices. In a heavy-bottomed saucepan with a capacity of 16-20 l, fry the onion and leek in olive oil over medium heat for 15 minutes, until the vegetables begin to darken.
2. Place all ingredients in the pan on top of the onions in the following order: potatoes, salt, and black pepper, then the sausage, clams, sand dollars, mussels, shrimp, and lobster. Pour in the white wine. Cover tightly and simmer over medium-high heat until steam begins to escape, about 15 minutes. Reduce the heat to medium and simmer for another 15 minutes. By this time, the clambake should be done: the potatoes are tender, the lobster is cooked through, and the clams and mussels have opened.
3. Transfer the lobsters to a wooden board, slice them, and crack the claws. Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pan to taste and serve immediately in mugs with clambake.