Andrew Zimmern Cooks: Plateau de Fruits de Mer

Ingredients

• 2 live lobsters
• 4 celery ribs, chopped
• 1 lemon, quartered
• 1 bay leaf
• 1 onion, quartered
• 1/3 cup dry white wine
• 1 celery rib, chopped
• 1/4 of an onion
• 1/4 of a lemon
• 5 sprigs fresh thyme
• 5 sprigs parsley
• 4 Alaskan king crab legs
• 1 pound mussels, cleaned and debearded
• 1 pound large shrimp
• Seaweed
• Crushed ice
• 12 oysters, shucked
• 12 little neck or cherrystone clams, shucked
• 2 tablespoons olive oil
• 1 tablespoon sherry wine vinegar
• Salt
• 2 lemons, cut into wedges