Dinner: Shellfish with Butter Broth and Honey Emulsion

Recipe by /contributors/barbara-lynch At Menton, this dish is garnished with caviar and chive blossoms.

Ingredients

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

Instructions

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.

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