Clambake: Sources and General Tips?

[Anonymous]

I'm planning to host a clambake (or boil) for 25 people or so next month, and I'm looking for tips and info. I plan to have appetizers and desserts catered and think I can find sources for those. I'm looking for options around the seafood/main part. For seafood I'm planning lobster, shrimp, clams, and snow crab legs - either all or in some combination. Sides will be corn on the cob, potatoes, some sort of sausage, and maybe a few other things.

My current questions:

1. I haven't decided whether I'll do the actual main part myself, or have it catered, or something in between. I need to figure out costs and realistic prep time. Does anyone know of any local caterers with clambake experience they could recommend?

2. If I need to purchase the seafood on my own rather than going through a caterer, any recommendations on sources? I've tried a few of the DC wharf contacts (current and former), but haven't heard anything yet. Not sure if they have the best prices and quality, or if there's a better place to look.

3. Any general tricks and tips to make this doable and still enjoy the day? It's definitely meant to be casual, but I'm notorious for spending the entire time in the kitchen instead of with guests and want to avoid that this time. And I really want guests to enjoy themselves and not get stuck helping me prep/cook.

4. Any thoughts on grilling vs. boiling, and any favorite techniques? I've done smaller boils before, but haven't grilled. Since this is a larger group, though, I'm wondering if renting a large grill and doing it that way would somehow be better and/or require less equipment.

Thanks for any thoughts you can share!