2 bay leaves 8 parsley sprigs 4 thyme sprigs 3 cloves garlic 2 tablespoons black peppercorns 1 small to medium fennel bulb, trimmed and coarsely chopped 2 carrots, peeled and cut crosswise into about 1/2 -inch pieces 3 leeks, dark and light parts, rinsed and cut into 1/2 -inch pieces 2 cups dry white wine 1 cup white wine vinegar 2 lemons, halved Fine sea salt 12 large shrimp (1 pound total), either shelled (intestinal tract removed) or with the shell on 1 (1-pound) lobster 1 (2- to 2 1/2 -pound) live Dungeness crab 1 pound mussels 8 sea snails 8 periwinkles 8 cockles 1/4 cup finely chopped parsley 2 tablespoons finely chopped shallots 2 tablespoons sherry vinegar 12 oysters 8 small clams 1 whole sea urchin Cocktail sauce (see related recipe) Sauce mignonette (see related recipe) Lemon mayonnaise (see related recipe)

Step 1 To prepare the court bouillon: Pour 4 quarts of water into a large stock pot. Add the bay leaves, parsley, thyme, garlic, black peppercorns, fennel, carrots, leeks, white wine and white wine vinegar. Cover the pot and bring to a boil, then reduce the heat and simmer for 10 minutes. Squeeze in the lemon juice and add the lemon halves. Add sea salt to taste.

Step 2 For the shrimp and lobster: For shrimp with the shells intact, pull off and discard the small feet. Use a small pair of scissors to cut a slit down the back of each shrimp, from the head to the last tail segment, cutting into the flesh just slightly. Carefully open the flesh and, using the tip of a knife, remove the dark intestinal tract. Refrigerate, covered, until ready to serve.

Step 3Bring the court bouillon to a rapid boil over medium-high heat, covered. Add the lobster, head first, and return to a boil; boil for 1 minute uncovered. Remove the pot from the heat and add the shrimp. Let stand. Remove the shrimp as soon as they are cooked through: The shells will be pink and the tail meat opaque, 2 to 3 minutes. Remove the shrimp to a tray and refrigerate. Refrigerate for at least 1 hour or up to 24 hours.

Step 4Remove the lobster from the pot (reserving the court bouillon) after it has stood in the court bouillon for 10 minutes. Transfer the lobster to a platter and let cool for about 15 minutes, then refrigerate for at least 1 hour or up to 24 hours. Before serving, pull off each claw. Insert the tip of a large knife between the eyes and cut straight down the length of the lobster to cut it in half.

Step 5For the crab: Bring the court bouillon back to a boil, covered, over medium-high heat. Add the crab. Cover the pot and keep at a low boil. Cook for 4 minutes, then remove from the heat and let the crab stand in the liquid for 30 minutes. Transfer the crab to a platter and cool for 15 minutes. Refrigerate for 1 hour or up to 24 hours. Before serving, clean the chilled crab. Remove the legs (including the knuckle joint) and the claws. Pull off the top shell and remove and discard the feathery gills. Scoop out the yellow matter (to be eaten or discarded) in the crab. Cut the crab in half lengthwise and then each piece in half again crosswise.

Step 6For the mussels, sea snails, periwinkles and cockles: In a saute pan or wide shallow saucepan, add enough court bouillon to come up the sides of the pan about one-half to 1 inch. Bring to a boil and add the mussels, sea snails, periwinkles and cockles. Cover and cook for 1 to 1 1/2 minutes, or until the mussels and cockles have opened. Remove from the heat. Transfer the sea snails and periwinkles to a bowl. Toss the mussels still in the pan with parsley, shallots and sherry vinegar. Remove to a bowl. Let the mussels, sea snails and periwinkles and cockles cool for 15 minutes. Refrigerate, covered, for at least 30 minutes or up to 2 hours.

Step 7Shuck the oysters: Hold an oyster firml

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