Court-bouillon
1 1/2 quarts water
1 large yellow onion, diced
2 cloves garlic, crushed with the side of a knife
juice and zest of two lemons
4 tablespoons salt
1/4 cup white-wine vinega
1 tablespoon whole black peppercorns
2 pieces star anise, crushed
Shellfish
2 dozen PEI mussels
eight 16/20 Gulf shrimp, in shell
1 one-and-a-half-pound lobster
1 dozen littleneck clams, on the half shell
8 cold water oysters (Blue Point, Malpeque, etc.), on the half shell
Horseradish Mayonnaise
1 egg
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 1/2 teaspoons salt
about 4 ounces vegetable or peanut oil
In food a processor mix all but the oil. When well mixed slowly emulsify oil.
Mignonette Sauce
1/2 cup red-wine vinegar
1 tablespoon cracked black pepper
1 tablespoon minced fresh parsley
Simply mix three ingredients together.
To Prepare
Bring the court-bouillon, all ingredients, up to a boil then lower to a simmer for 15 minutes. Strain into a different pot and bring back to a simmer. Arrange the mussels and shrimp in a casserole dish or large cake pan. Drop the lobster into the court-bouillon and wait 3 minutes. Pull the lobster, put it into the same container as the shrimp and mussels, and pour the bouillon over all. Allow this to cool to room temperature, then remove the shrimp shells and devein. Pull off the half of the mussel shell not containing the mussel. Remove the lobster claws and crack, then pull the lobster tail off, cutting it in half lengthwise but leaving it attached to the shell. Refrigerate these three items. Shuck the clams and oysters. In the food processor crush some ice, then mound the ice into a serving vessel and arrange seafood artfully. Serve with horseradish mayo, mignonette, and fresh lemon wedges. Serves 4.
