1. Split lobster in half with a heavy French knife or cleaver 2. Lightly crack the knuckles and detach the head from the tail 3. Cut the tail into 4 pieces 4. Ask your local fish monger to clean and cut up the crab for you 5. Scrub and remove the beards from the mussels 6. Scrub and place the clams under cold running water for 5 minutes 7. Remove husk and cut your corn into 3 pieces 8. Clean and cut your potatoes into desired bite-sized pieces 9. In the pot, add in water, salt, old bay spice, lemon, thyme, dill and fennel pollen 10. Place in the perforated multicooker insert and the small perforated basket 11. Add corn and potato to the small perforated basket 12. Turn the stock to simmer and cook potatoes for 10 minutes or until tender but not fully cooked yet 13. Take the small basket out and add in the lobster heads, knuckles and crab shell and knuckles, cook for 2 minutes 14. Add in mussels, clams and the rest of lobster and crabs 15. Turn the heat off and add the potato back in the stock to cook, covering with a lid 16. Cook for 6 minutes and add in prawns 17. Cover again for 3 more minutes 18. Check if the mussels and clams are fully opened 19. Lift the seafood and potato out from the pot 20. Additional old bay spice can be sprinkled on the seafood, more lemon juice optional