Shellfish with Butter Broth and Honey Emulsion

Name: Shellfish with Butter Broth and Honey Emulsion
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; 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; 1 cup water; 1 tablespoon honey; 1 large egg yolk; Special equipment: Immersion blender

Shellfish with Butter Broth and Honey Emulsion was pinched from <a href="http://www.epicurious.com/recipes/food/views/shellfish-with-butter-broth-and-honey-emulsion-360709" target="_blank">www.epicurious.com.</a>

"At Menton, this dish is garnished with caviar and chive blossoms...."

INGREDIENTS

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2 cups dry white wine

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1 cup water

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1 cup peeled finely chopped carrots

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1 cup finely chopped celery

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1 cup finely chopped white onion

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2 bay leaves

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2 teaspoons whole black peppercorns

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2 teaspoons whole coriander seeds

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8 large fresh Italian parsley sprigs

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20 littleneck clams, scrubbed

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30 mussels, scrubbed, debearded

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2 11- to 12-ounce frozen lobster tails, thawed

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1/4 cup water

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1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

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8 ounces crabmeat, picked over

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2 tablespoons chopped fresh parsley

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1 cup water

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1 tablespoon honey

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1 large egg yolk

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Special equipment: Immersion blender

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