- 10
Ingredients
- Shellfish:
- 10-12 SERVINGS
- 2 cups dry white wine
- 1 cup water
- 1 cup peeled finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped white onion
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole coriander seeds
- 8 large fresh Italian parsley sprigs
- 20 littleneck clams, scrubbed
- 30 mussels, scrubbed, debearded
- 2 11- to 12-ounce frozen lobster tails, thawed
- Butter broth:
- 1/4 cup water
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 8 ounces crabmeat, picked over
- 2 tablespoons chopped fresh parsley
- Honey emulsion:
- 1 cup water
- 1 tablespoon honey
- 1 large egg yolk
- Special equipment: Immersion blender
Preparation
Step 1
For shellfish:
Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer 10 minutes to allow flavors to develop.
Add clams to broth in pot; increase heat and bring to boil. Cover and cook until clams open, 6 to 8 minutes.
Using tongs or slotted spoon, transfer clams to large bowl (discard any that do not open).
Add mussels to boiling broth in same pot; cover and cook until mussels open, 4 to 5 minutes.
Using tongs or slotted spoon, transfer mussels to bowl with clams (discard any that do not open); cool slightly.
Discard broth.
Remove clams and mussels from shells; discard shells.
Place lobster tails on steamer rack set in large pot filled with just enough water to reach bottom of steamer rack. Bring water to boil. Cover; steam until just cooked through, 7 to 8 minutes.
Transfer lobster to bowl of ice water and cool 10 minutes. Using kitchen shears, cut shell of 1 lobster tail open and remove lobster meat from tail; discard shells. Repeat with second lobster tail. Cut meat into 1/2-inch pieces.
DO AHEAD: Seafood can be cooked 4 hours ahead. Cover separately; chill.
For butter broth:
Bring 1/4 cup water to boil in heavy large saucepan.
Add butter, 2 pieces at a time, whisking until butter is melted but not brown before adding more. Reduce heat to low.
Add clams, mussels, lobster, and crab; stir over medium-low heat until shellfish is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with parsley.
For honey emulsion:
Combine 1 cup water and honey in medium saucepan. Bring to boil, whisking occasionally until honey dissolves.
Remove from heat; add egg yolk and blend mixture with immersion blender until very foamy, 2 to 3 minutes.
Divide shellfish mixture among small bowls.
Top each serving with small spoonful of honey emulsion; serve immediately.