• 10servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dry white wine

  2. 1 cup peeled finely chopped carrots

  3. 1 cup finely chopped celery

  4. 1 cup finely chopped white onion

  5. 2 bay leaves

  6. 2 teaspoons whole black peppercorns

  7. 2 teaspoons whole coriander seeds

  8. 8 large fresh Italian parsley sprigs

  9. 20 littleneck clams, scrubbed

  10. 30 mussels, scrubbed, debearded

  11. 2 11- to 12-ounce frozen lobster tails, thawed

  12. 1/4 cup water

  13. 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

  14. 8 ounces crabmeat, picked over

  15. 2 tablespoons chopped fresh parsley

  16. 1 cup water

  17. 1 tablespoon honey

  18. 1 large egg yolk

  19. Special equipment: Immersion blender

Instructions Jump to Ingredients ↑

  1. For shellfish:

  2. 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.

  3. 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.

  4. For butter broth:

  5. 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.

  6. For honey emulsion:

  7. 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.

  8. Divide shellfish mixture among small bowls. Top each serving with small spoonful of honey emulsion; serve immediately.

  9. What to drink:

  10. Pop a bottle of bubbly. Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).


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