Tom Yum Clambake Recipe
In a 16- to 20-quart stockpot, combine 10 cups water, fish sauce, Thai chili paste and sugar; cover and bring to a boil.
Add potatoes, lemongrass, garlic and ginger; cover and simmer for 5 minutes. Add lobsters; cover and cook 10 minutes. Gently nestle in corn, andouille, clams and tomato; cover and cook 10 minutes. Add mussels and shrimp; cover and cook until shellfish open and potatoes are tender, 5 to 7 minutes.
Using tongs, place lobsters on a large cutting board, cut them up and crack the claws. Using a slotted spoon, transfer remaining seafood, meat and vegetables to a large platter. Sprinkle with cilantro, chili powder and lime juice. Strain broth, discarding solids and ladle into 6 small bowls.