New England Clambake

In a ginormous pot, bring the water, wine, Old Bay, salt, and garlic to a boil.
Toss the onion and potatoes in the pot, cover, and cook over medium-high heat for 15 minutes.
Nestle the lobsters on the onion and potatoes, cover the pot again, and cook for 3 minutes.
Add the clams and corn and continue to cook, still covered, until the clams have opened, 8 to 10 minutes.
☞ TESTER TIP: If you happen to be doing your clambake in a pot that's set on a rack over an open gril, go ahead and instead toss the corn and the cut lemon directly on the rack to impart a slight smokiness to the final dish.
Carefully remove the pot from the heat and drain the cooking liquid. Remove and discard any clams that haven't opened.
Tip the contents of the pot onto a table lined with newspaper or butcher paper or transfer to a large platter. (If your guests can't be trusted to be amicable about splitting the lobsters, you may wish to cut each one in half prior to serving.)
Sprinkle everything with the herbs and set out small bowls of melted butter along with some crusty bread and lemon wedges and dishes or small buckets so folks have a place to toss the spent shells. Don't forget gobs of napkins.