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1
Divide clams between 2 large pots, pushing clams to one side of each pot.
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2
Divide sausages and potatoes between pots, placing both ingredients on the other side of pots.
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3
Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot.
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4
Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
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5
Remove from heat.
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6
Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots.
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7
Ladle some of cooking broth into small serving bowl.
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8
Serve clams as appetizer, offering broth alongside.
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9
Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters.
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10
Transfer lobsters to bowl.
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11
Meanwhile, set pots with sausages and potatoes over medium heat.
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12
Cover and continue to cook until potatoes begin to soften, about 12 minutes.
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13
Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
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14
Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole.
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15
Place lobsters, sausages, potatoes and corn on large platter.
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16
Pour remaining Shallot Butter into small bowl.
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17
Pour any broth from pots into another small bowl; serve alongside lobsters.
