1 pound Cooked and peeled shrimp ¼ cup Minced red onion ½ cup Tomatoes Seeded and diced 1 Avocado peeled, seeded and diced ¼ cup Minced cilantro 2 Tbsp Lime juice 1 Tbsp Olive Oil salt and pepper to taste
Place all ingredients in a bowl and stir gently until combined. Spoon into glasses and serve immediately, or store covered in the refrigerator for up to 2 hours.
Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.
Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.