Maine Lobster Bake

Real lobster roasting is an unforgettable and festive event. This recipe was inspired by culinary photographer Ted Axelrod. He cooks lobster, clams, corn and steamed potatoes in a large pot covered with seaweed. This recipe uses a simple method of cooking on the stove.
Wash the clams under cold running water; place in a large bowl. Cover with cold water and add black pepper. Let stand for 30 minutes; drain and rinse. (This helps clean the clams of any remaining sand.)Pour water into a large saucepan 2 inches deep; bring to a boil. Add the potatoes and corn; steam, covered, for 5 minutes. Place the lobsters head first and add the clams; cook, covered, 8 to 10 minutes. Remove any unopened clam shells.Combine the butter and lemon juice in a small saucepan; cook over medium-low heat until the butter melts.Divide the lobster, clams, corn, and potatoes into 4 large plates. Pour the broth from the bottom of the pan into the bowl for lowering the clams. Serve with melted lemon butter.