Shellfish with Butter Broth and Honey Emulsion

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.

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.

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.

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.

Pop a bottle of bubbly.

Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).