Fruits de Mer

• 1 dozen periwinkles
• 2 spider crabs
• 2 stone crabs
• 2 blue crabs
• Salt
• 1 dozen crayfish
• 1 dozen langoustines (spiny lobsters) or shelled and deveined jumbo shrimp
• 1 dozen cockles
• 1 dozen mussels
• 1/2 cup dry white wine
• 2 shallots, minced
• 2 small lobsters
• 1 dozen oysters, raw, on the half shell
• 1 dozen clams, raw, on the half shell
• 4 lemons, each cut into 6 to 8 wedges
• 1 cup homemade herb mayonnaise

1. For the periwinkles and crabs: place the periwinkles in a small saucepan and all the crabs in another small saucepan.
2. Cover both with cold water, add 1/4 teaspoon salt to each pan, cover and bring to a boil.
3. Remove pans from the heat and set aside until shellfish is cool.
4. Refrigerate until cold.
5. For the crayfish and langoustines: drop the crayfish and langoustines into separate small saucepans of boiling salted water, cover and simmer for1 minute.
6. Remove the shellfish from the pans and place in a bowl until cool.
7. Refrigerate until cold.
8. For the cockles and mussels: in each of two small saucepans, combine half the wine and half the shallots and heat to boiling.
9. Add the cockles to one pan and the mussels to the other pan.
10. Cover and steam about 2 minutes or until the cockles and mussels open.
11. Remove the shellfish from the pans and place in separate bowls.
12. Refrigerate until cold.
13. For the lobsters: heat a large saucepan of salted water to boiling, add the lobsters, cover and cook 8 minutes or until shells are bright red and tails curl around the bodies.
14. Remove lobsters to a cutting board and split lengthwise.
15. Refrigerate until cold.
16. To serve, arrange cooked seafood on platter with the oysters and clams and intersperse with the lemon wedges.
17. Serve with your favorite herb mayonnaise.

periwinkles, crabs, crabs, crabs, salt, crayfish, langoustines, cockles, mussels, white wine, shallots, lobsters, oysters, shell, lemons, mayonnaise

Taken from cooking.nytimes.com/recipes/8489 (may not work)