Seafood Platter

Fill a Stockpot with generously salted water, then bring to the boil. Remove the rubber bands from the lobsters, then plunge them in headfirst, with their backs to the bottom of the stockpot. When the water begins to boil, cook for 16 minutes for a 2-lb. lobster (or 12 minutes per first pound + 1 minute per additional quarter-pound). Remove the lobsters from the stockpot, then plunge them into iced water to stop the cooking process. Set aside.

Heat the oil in the stockpot over medium-low heat and cook the green onions until soft, but do not let them brown. Pour in the white wine and bring to the boil. Add the mussels. Cover and cook over medium-low heat until they open, which should take about 5 to 10 minutes. Discard any mussels that remain closed. Remove the mussels from the stockpot and set aside.

Place the clams in the stockpot over low heat. Cover and cook for 5 minutes, or until clams begin to open. Off the heat, stir the Stockpot until the clams are all open. Remove the clams from the Stockpot, setting aside those that remain closed.

Sauces and garnishes

Mix all the ingredients for the sauce or garnish of your choice in a bowl, and serve in a mini round cocotte.

Assembly

Arrange seafood on trays filled with ice cubes. Serve with sauces and garnishes of your choice, a few lemon wedges and fresh herbs.