In a large stockpot, bring water, wine, paprika, celery salt, ground mustard, cayenne, black pepper, cinnamon and nutmeg to a boil. Add potatoes, onions, celery, and garlic to the pot, cover, reduce heat to medium-low and cook for 8 minutes.
Add lobster and corn, and continue to cook, covered, for 3 minutes. Add clams and lemon and continue to cook, covered, until the clams open and the lobster shells are bright red and the meat is opaque, about 5 minutes. Carefully drain the cooking liquid and discard any clams that remained closed. Pour contents of stockpot out onto a table covered in newspaper, or onto a serving platter. Serve with melted butter.