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

Instructions

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.
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.
3. For butter broth: 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.
4. 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.
5. For honey emulsion: 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. Divide shellfish mixture among small bowls. Top each serving with small spoonful of honey emulsion; serve immediately.
6. 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.
7. Divide shellfish mixture among small bowls. Top each serving with small spoonful of honey emulsion; serve immediately.
8. What to drink: Pop a bottle of bubbly. Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).
9. Pop a bottle of bubbly. Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).