Shellfish with Butter Broth and Honey Emulsion

Ingredients for Shellfish with Butter Broth and Honey Emulsion

• 475ml dry white wine

• 240ml water

• 240ml peeled finely chopped carrots

• 130g 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 350g frozen lobster tails, thawed

• 60ml water

• 240ml (2 sticks) unsalted butter, cut into 1-inch pieces

• 230g crabmeat, picked over

• 2 tablespoons chopped fresh parsley

• 1 cup water

• 1 tablespoon honey

• 1 large egg yolk

• Immersion blender

How to make Shellfish with Butter Broth and Honey Emulsion

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer 10 minutes to allow flavours 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.

Bring 60ml 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.