1 cup sauterne cooking wine (or plain water)
2 Tablespoons butter
Juice of 1 lemon
Dash of salt and pepper
Claws and tail from one 1 1/2- 2 pound whole lobster
3 pre-boild white potatoes, quartered
1 ear of pre-boild corn
2 Tablespoons chopped parsley
Combine all ingredients in a 2-quart saucepan. Cook, covered, over medium heat
until mussles and cockles open – approximately 6-8 minutes. Remove from heat.
Serve with drawn butter.