Shellfish with Butter Broth and Honey Emulsion

Ingredients

• 2  bay leaves 
• 2 teaspoons peppercorns whole black
• 1 cup carrots peeled finely chopped
• 1 cup celery finely chopped
• 8 ounces crab meat picked over
• 2 cups cooking wine dry white
• 1 large egg yolk 
• 2 tablespoons parsley fresh chopped
• 1 tablespoon honey 
• 20  littleneck clams scrubbed
• 22 ounce lobster tail pieces frozen thawed
• 30  mussels scrubbed
• 8 large parsley sprigs fresh italian
• 1 cup butter unsalted cut into 1-inch pieces (2 sticks)
• 1 cup water 
• 1 cup onion white finely chopped
• 2 teaspoons coriander seeds whole

Equipment

• bowl
• sauce pan
• whisk
• pot
• slotted spoon
• tongs

Directions

1. Combine first 9 ingredientsin large pot. Bring to boil. Reduce heat,cover, and simmer 10 minutes to allowflavors to develop.
2. Add clams to brothin pot; increase heat and bring to boil.Cover and cook until clams open, 6 to 8minutes. Using tongs or slotted spoon,transfer clams to large bowl (discard anythat do not open).
3. Add mussels to boilingbroth in same pot; cover and cook untilmussels open, 4 to 5 minutes. Using tongsor slotted spoon, transfer mussels to bowlwith clams (discard any that do not open);cool slightly. Discard broth.
4. Remove clamsand mussels from shells; discard shells.
5. Place lobster tails on steamer rackset in large pot filled with just enoughwater to reach bottom of steamer rack.Bring water to boil. Cover; steam until justcooked through, 7 to 8 minutes.
6. Transferlobster to bowl of ice water and cool 10minutes. Using kitchen shears, cut shellof 1 lobster tail open and remove lobstermeat from tail; discard shells. Repeat withsecond lobster tail.
7. Cut meat into 1/2-inchpieces. DO AHEAD: Seafood can be cooked4 hours ahead. Cover separately; chill.
8. Bring 1/4 cup water toboil in heavy large saucepan.
9. Add butter,2 pieces at a time, whisking until butter ismelted but not brown before adding more.Reduce heat to low.
10. Add clams, mussels,lobster, and crab; stir over medium-lowheat until shellfish is heated through, about5 minutes. Season with salt and pepper.
11. Sprinkle with parsley.
12. Combine 1 cupwater and honey in medium saucepan.Bring to boil, whisking occasionally untilhoney dissolves.
13. Remove from heat; addegg yolk and blend mixture with immersionblender until very foamy, 2 to 3 minutes.
14. Divide shellfish mixture among smallbowls. Top each serving with small spoonfulof honey emulsion; serve immediately.
15. Pop a bottle of bubbly.Try the Pierre Peters NV Brut Blanc de Blancs
16. Champagne (France, $53).