Fruits de mer

Preparation method

1. For the fruits de mer, place the crab in a large pan of boiling water, then reduce the heat to a gentle simmer. Add the lobsters after five minutes. (To kill a live lobster before cooking, pierce it just behind the head with a sharp, heavy knife or skewer. Alternatively, place it in the freezer for a few minutes to dull its senses.) Cook the shellfish for ten minutes, adding the langoustines in the last three minutes of cooking.

2. Drain the shellfish, place on a tray and allow to cool.

3. Prepare the cooked crab by removing the claws and legs from the main body. Using a large heavy chef’s knife, crack the claws and legs to allow the meat to be removed by your guests.

4. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.

5. Remove all ten “dead man’s fingers”, the stomach sac and the hard membranes inside the crab’s shell and discard.

6. Using a spoon, scrape all the brown meat from the head into a bowl. Using a pick, remove the white meat from the body into a separate bowl. Set the picked crab meat aside in the fridge, covered, until needed.

7. Prepare the cooked lobsters by cutting the tail in half lengthways, keeping it in the shell, removing the stomach sac and any intestines from the middle of the tail. Crack the claws with the blade of a large chef's knife. Set aside in the fridge.

   Technique: Removing the meat from cooked lobster

8. Wash the mussels and clams in cold running water. Discard any that float –they are not fresh. Remove any barnacles and beards that may be present and drain.

9. In a large saucepan on a very high heat, add the mussels, clams and 50ml/2fl oz water. Immediately cover with a lid and cook for one minute. Drain through a colander, then place the colander into a bowl full of ice to chill.

10. Open the mussels and clams keeping the flesh in the half shell. Reserve in the fridge.

11. For the mayonnaise, whisk together the egg yolks, mustard, salt and pepper in a large mixing bowl.

12. Start adding the oil in a thin trickle, whisking energetically until the oil is absorbed and the mixture turns pale yellow and thickens, usually after adding about 150ml/12fl oz of the oil. If you add the oil too quickly the mayonnaise is very likely to curdle, so be very cautious at the start.

13. Thin down or loosen the consistency with the vinegar and lemon juice then whisk in the remaining oil. If the mayonnaise separates, add one teaspoon of mustard in a separate bowl and gradually incorporate the curdled mayonnaise until smooth.

14. Taste and correct the seasoning if necessary. Store in a covered container in the fridge.

15. For the dressing, in a small bowl mix all the ingredients together

16. To serve, arrange the cooked shellfish and oysters on a platter and garnish with edible seaweeds and lemon wedges. Serve with fresh mayonnaise, crusty bread and the shallot dressing and Tabasco sauce for the oysters.

1-2 hours preparation time

10 to 30 mins cooking time

Serves 10