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1
For the periwinkles and crabs: place the periwinkles in a small saucepan and all the crabs in another small saucepan.
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2
Cover both with cold water, add 1/4 teaspoon salt to each pan, cover and bring to a boil.
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3
Remove pans from the heat and set aside until shellfish is cool.
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4
Refrigerate until cold.
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5
For the crayfish and langoustines: drop the crayfish and langoustines into separate small saucepans of boiling salted water, cover and simmer for1 minute.
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6
Remove the shellfish from the pans and place in a bowl until cool.
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7
Refrigerate until cold.
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8
For the cockles and mussels: in each of two small saucepans, combine half the wine and half the shallots and heat to boiling.
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9
Add the cockles to one pan and the mussels to the other pan.
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10
Cover and steam about 2 minutes or until the cockles and mussels open.
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11
Remove the shellfish from the pans and place in separate bowls.
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12
Refrigerate until cold.
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13
For the lobsters: heat a large saucepan of salted water to boiling, add the lobsters, cover and cook 8 minutes or until shells are bright red and tails curl around the bodies.
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14
Remove lobsters to a cutting board and split lengthwise.
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15
Refrigerate until cold.
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16
To serve, arrange cooked seafood on platter with the oysters and clams and intersperse with the lemon wedges.
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17
Serve with your favorite herb mayonnaise.
