The Roast

• 3 gallons water
• 8 cup dry white wine or vermouth
• 1/4 cup old bay seasoning or blackening spice
• 5 carrots, peeled and chopped
• 4 lobsters, quartered if desired
• 3 pound sea scallops
• 4 - ears corn, halved
• 4 - lemons, halved
• 3 pound littleneck clams
• 4 pound shell-on jumbo shrimp
• 5 pound mussels
• 4 pound sliced calamari
• 3 pound red bliss potato, par-cooked
• 2 bunch celery, chopped
• 1/2 cup whole black pepper
• 1 cup salt
• 1 pound seaweed

1. In a large pot (preferably outdoors on an open fire or with a propane burner kit) boil all the liquid, salt, pepper, Old Bay, carrots, celery, lemons, and the seaweed.
2. When boiling add the seafood, potato, and corn. Cook for 10 minutes at a rolling boil, strain, and enjoy. Serve with variety of sauces.