Ingredients
Shellfish
- 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
Butter Broth
- 1/4 cup water
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 8 ounces crabmeat, picked over
- 2 tablespoons chopped fresh parsley
Honey Emulsion
- 1 cup water
- 1 tablespoon honey
- 1 large egg yolk
Description
At Menton In Boston, This Dish Is Garnished With Caviar And Chive Blossoms.
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