1 med. onion, chopped
1 clove garlic, chopped
1 stick butter
1 can cream of mushroom soup
1/4 c. dry white wine
1 lg. can flavored bread crumbs
2 doz. chopped hard clams; reserve clam broth
1 to 2 cans beer
6 to 8 (1 1/4 to 1 1/2 lb.) lobsters

Steam whole lobsters in 1 to 2 cans of beer to 4 cups water for 20 minutes. Remove lobsters to large pan. Discard waste in cavity and reserve fat (green and coral stuff and place in small bowl).

Meanwhile steam open clams and reserve broth for desired consistency of stuffing. Saute onion and garlic in butter. Stir in soup and wine. Chop clams and stir into stuffing mix. Remove stuffing from heat and stuff lobsters. Bake at 400 degrees for approximately 10 to 15 minutes. Fresh bay scallops may be substituted for the chopped clams when in season. Stuffs 6 to 8 (1 1/4 to 1 1/2 pound) lobsters.