Name: Shellfish with Butter Broth and Honey Emulsion
Prep time: 1 minutes
Total time: 2 hours
Yield: 10 to 12 Servings
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

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