Lobster Bake

1 cup chopped yellow onions 1. 1 cup chopped leeks, well cleaned (2 leeks, white parts only) 3. 1/4 cup good olive oil 4. 1/2 pound small potatoes (red or white) 5. 1 tablespoon kosher salt 6. 1/2 tablespoon freshly ground black pepper 7. 1 dozen littleneck clams, scrubbed 8. 1 dozen steamer clams, scrubbed 9. 1 pounds mussels, cleaned and debearded, 10. (1 1/2 pound) lobsters 11. 2 cups good dry white wine Method: Sauté the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium, cook another 15 minutes. The clambake should be done. Test to be sure the lobsters are cooked, and the clams and mussels are open. Remove the lobsters, cut them up, remove the seafood, potatoes, to a large bowl and top with the lobsters. Season the broth in the pot to taste, and top with melted butter & Old Bay Seasoning