For the Garlic Butter:

1. Combine all of the ingredients for the garlic butter and mix well and refrigerate.

Preparing the Clambake:

1. I used a charcoal grill for this meal. You will know the grill is ready once the coals have burnt down and are gray.
2. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves attached. Generously rub the Garlic Butter through the cavity and all over the tail. Wrap the lobsters in tin foil and place in a pan. Set aside.
3. Wrap the scallops and shrimp in individual baskets made up of tin foil. Add a tablespoon of the garlic butter. Fold and set aside as well.
4. Clean clams and mussels and toss together in an aluminum tin. Fill the tin 1/4 of the way with water. Add several pats of the garlic butter all around.
5. Transfer all of the fish to the grill. Cook the lobsters and shrimp until pink. Cook the scallops for about 10 minutes. Be sure not to overcook your scallops! You will know when the clams and mussels are done once all the shells are open.
6. In the meantime, grill up the sausage links and serve alongside boiled corn on the cob.
7. Serve all together and enjoy.