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Active Time
1 hour 30 minutes
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Total Time
2 hours 10 minutes
At Menton, this dish is garnished with caviar and chive blossoms.
Ingredients
Makes 10 to 12 servings
Shellfish:
Butter broth:
Honey emulsion:
Special Equipment
For shellfish:
Step 1
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.
Step 2
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:
Step 3
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:
Step 4
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.
Step 5
Divide shellfish mixture among small bowls. Top each serving with small spoonful of honey emulsion; serve immediately.
What to drink:
Step 6
Pop a bottle of bubbly. Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).
How would you rate Shellfish with Butter Broth and Honey Emulsion?
Leave a Review
Reviews (1)
Back to TopFantastic - a bit of work, but worth the effort. No idea why the recipe (from new england) calls for frozen lobster tails - I went with the real deal fresh from Maine - awesome. Used canned crab meet - texture a little off, recommend trying to find real crab or using less from the can. If looking for a crowd pleasing plated app - look no more
Anonymous
Lexington
9/7/2010