New England Clam Bake (stovetop)

In a large square raosting pan (approx 20 by 17 by 7 inches), combine the water, salt, beer and crab boil and bring to a boil. Add enough seaweed to cover the bottom of the pan, about 1/2 of the seaweed. Arrange the onions and potatoes on the seaweed. cover tightly with lid, lower the heat, and steam for 8 - 10 minutes. Layer in the corn, garlic, sausage and lobster. Sprinkle with Italian seasoning and the remaining seaweed. Add enough water, if needed, to cover the bottom of the pan. Cover tightly, and steam until the lobster are red in color, 20 - 30 minutes. Remove the lobsters from the pan and break open over a bowl. Place the lobster over a platter. Put lobster drippings back in pan. Arrrange the clams and mussels over teh seaweed, cover tightly, and steam until the clams and mussles open, 12 - 15 minutes. Turn off the heat. Discard any unopened clams and mussels. Add the lemon juice and red pepper, to taste. Divide among small bowls for dipping the seafood. Serve with french bread.