2 pounds mussels
2 tablespoons unsalted butter
1 clove garlic, finely chopped
1 large shallot, finely chopped
1 1/2 cups dry white wine
3 tablespoons butter, plus more as needed
2 tablespoons finely chopped shallots
2 cloves garlic, minced
1 bunch fresh tarragon leaves, roughly chopped
1/4 cup dry white wine
Juice of 1/2 lemon
Salt and pepper
1 pound large shrimp (16/20 count), cooked and chilled
10 crab claws, cooked and chilled
8 langoustines (also known as Norway lobster or Dublin Bay Prawns), cooked and chilled
2 lobsters, cooked and chilled
Lemon slices, for garnish
Melted butter, for serving
If you can't buy precooked seafood, you can cook everything in salted boiling water (sometimes I also add a vegetable bouillon cube for more flavor) for the following times: Lobster (1 1/2 pounds): 10 to 15 minutes Langoustines: 5 minutes (do these in batches so you do not overcrowd the pot) Shrimp: 3 minutes Crab claws: 8 minutes (these are also nice steamed)
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