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1
Make the court bouillon: Prepare a large ice-water bath.
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2
Fill a 3-gallon pot with cold water.
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3
Add the wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves.
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4
Bring to a boil.
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5
Cook the seafood: Add the lobsters, head first, to the court bouillon.
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6
Cover; return to a boil.
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7
Cook 10 minutes.
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8
Using tongs, transfer the lobsters to the ice-water bath.
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9
Add the crab legs to the court bouillon.
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10
Return to a boil; cook 8 minutes.
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11
Transfer the lobsters to a plate; immediately add the crab legs to the ice-water bath, adding more ice as needed.
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12
Add the shrimp to the court bouillon.
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13
Return to a boil; cook until the shrimp are pink and opaque, about 3 minutes.
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14
Add the shrimp to the ice-water bath; let the crab legs and shrimp cool completely.
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15
Transfer to a plate.
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16
Separate the tails, claws, and knuckles from the lobsters; using kitchen shears or a knife, split the tails lengthwise through the shells, then halve crosswise.
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17
Crack the claws and knuckles so the meat can be easily removed.
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18
Separate the crab legs at the knuckles.
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19
Using kitchen shears, cut away a piece of shell so the meat can be easily removed.
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20
Peel and devein the shrimp, leaving the tails intact.
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21
Transfer the lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic.
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22
Refrigerate until ready to serve, or overnight.
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23
Assemble the platter: Just before serving, fill a 3-tiered glass serving stand with crushed ice.
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24
Shuck the oysters and clams; set them flat on the bottom tier so the juices do not spill.
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25
Arrange the lobsters and shrimp on the middle tier.
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26
Put the caviar into a small bowl, and set it in the center of the top tier; arrange the crab legs around the caviar.
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27
Serve with toast points, saffron mayonnaise, the cocktail sauce, mignonette sauce, and lemon wedges.
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28
Process the egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes.
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29
Combine the oils; with the machine running, add the oil, drop by drop, through the feed tube until the mixture begins to thicken (about 1/4 cup oil; do not stop the machine).
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30
Add the remaining oil in a slow, steady stream, processing until incorporated.
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31
Gradually add 1 tablespoon of the lemon juice.
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32
Grind the saffron with a mortar and pestle.
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33
Transfer to a bowl.
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34
Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes.
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35
Strain; discard the saffron threads.
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36
Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring.
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37
Season with salt, if desired.
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38
Cover; refrigerate until ready to serve, or overnight.
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39
Stir together the horseradish, lemon juice, and salt in a small bowl.
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40
Stir in the ketchup and hot sauce, if desired.
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41
Cover; refrigerate until ready to serve, or overnight.
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42
Stir together the shallot, pepper, and vinegars.
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43
Let stand 20 minutes before serving.
