1. Seaweed
Arrange 2 handfuls of seaweed (available at your fishmonger) evenly across the bottom of the pot.

2. Corn
Toss in 6 ears of corn, shucked, cut into 3 pieces each.

3. Potatoes
Add 6 red potatoes that have been boiled just until fork-tender; quartered.

4. Sausage
Layer 11/2 lb. Kielbasa sausage, sliced 1 inch thick.

5. Lobster
Place 3 (11/2-lb.) lobsters into the pot, cut in half lengthwise.

6. Clams
Add 24 top neck clams, soaked and scrubbed clean.
Scrub clams individually with a clean piece of steel wool in cold water

7. Bay Leaves
Top with 6 bay leaves.

8. Dry White Wine
Add 11/2 cups white wine. Cover; cook over medium heat for 20 to 30 minutes, until the lobster shells are bright red and clams open (toss those that don’t).

Serve: Remove the pot from the heat. Bring the pot to the table and divide the seafood, sausage, and vegetables equally among six large, shallow bowls. Spoon the liquid over the top and serve immediately. Pass bowls of melted butter and tartar sauce, lemon wedges, and a bottle of Tabasco. Serves six.

Nestperts: Laurent Tourondel, owner, BLT fish restaurant; Emilie Bousquet, chef de cuisine, BLT Fish Shack

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