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1
Start a fire in a fire pit with hardwood. Let it burn for about an hour, feeding the fire, until it gets very hot and coals/embers burn white.
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2
In an 6 or 8 gallon pot, line the bottom with a generous amount (roughly 4 pounds) of seaweed or half of the corn husks to prevent the lobster from burning.
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3
Layer lobster, corn, potatoes, sausages, clams, and eggs (in that order) in the pot. Pour in beer or wine (whichever using). Cover with remaining corn husks or seaweed.
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4
Cover pot and place directly on coals or on a grate that hovers closely over the flame. Let steam for 45 minutes. After 45 minutes, dump contents of pot on a table covered with newspaper and dig in.
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5
Note: After about 15 minutes or so, you may want to give the top corn husks/seaweed a squirt of water. I used a standard spray bottle and sprayed a little moisture in twice throughout to ensure everything didn't get too dry, but being careful not to leave the top off to let all the moisture evaporate.
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6
On a cutting board, pour Old Bay Seasoning over the pressed garlic. Then add the juice from 1/4 of a lemon. Run the side of a large chef's knife over the mixture repeatedly until a paste forms. Add butter to the garlic-Old Bay mixture and cut the ingredients into each other by using the back of your knife or a fork. When smooth and creamy, transfer butter to a jar or from into a log and wrap in parchment if feeling fancy.
