3 lemons divided use
1/2 cup Old Bay seasoning plus more for garnish
8 cloves garlic smashed
1 onion peeled and cut into 6 pieces
1 pound small Yukon gold potatoes halved
4 ears corn on the cob cut into 3-4 inch pieces
3 lobster tails
1 pound clams scrubbed
1 pound crab legs pre-cooked
1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
1 pound shrimp peeled and deveined (leave tails on)
3 tablespoons butter
2 tablespoons chopped parsley
Cut 2 of the lemons into quarters. Cut the leftover lemon into wedges and hold the wedges for decorate.
Fill a huge pot with 14-16 cups of water. Place the 2 quartered lemons in the water alongside the Old Bay flavoring, garlic and onion. Heat to the point of boiling.
Add the potatoes to the pot and cook for 8 minutes.
Add the lobster tails and cook for 5 minutes.
Add the mollusks, crab, and corn, and cook for 5 minutes.
Add the shrimp and hotdog and cook for 2-3 minutes.
Channel the fish blend from the pot, holding 1 cup of the stock.
Dissolve the margarine in a little bowl and whisk it into the held stock. Pour the stock over the fish blend.
Embellish with cleaved parsley and lemon wedges. Sprinkle with extra Old Bay flavoring to taste, then serve right away