Cornish fruits de mer

Method

1. To make the cocktail sauce, mix everything with a pinch of salt. For the mignonette, mix everything in a jar.
2. For the aioli, whisk the egg yolks, mustard, vinegar and lemon juice in a bowl. Whisking constantly, add the oil in a thin, steady stream. Whisk until the mayonnaise is thick. Add the lemon zest and garlic, season with salt, then stir in the parsley.
3. Bring a large pan of very heavily salted water to the boil and heat the oven to 220°C/200°C fan/gas 7. Add the lobster and crab claws to the boiling water. Cook the claws for 8-10 minutes and the lobster for 12 minutes, lifting them out with tongs and setting aside to cool.
4. Meanwhile, set a large pan with a tight-fitting lid over a high heat. Add the mussels and clams with a little water, cover and steam for about 5 minutes or until most of them have opened. Drain and leave to cool.
5. Season the scallops with salt and bake for 3-5 minutes until just cooked. Leave to cool.
6. Cut the lobster in half lengthways and remove the tail meat. Discard the waste tract from the tail and the stomach sack (located in the head). You only want opaque white meat with flecks of pink and red – remove anything else. Chop the lobster meat into small chunks, give the shells a rinse, then put the meat back into them.
7. Shuck the oysters carefully using an oyster knife and a folded tea towel to protect your hand. Remove any shell fragments, keeping as much of the liquid as possible. Crack open the crab claws with a rolling pin.
8. Put a layer of crushed ice on a serving dish, top with seaweed (if using), then arrange the shellfish in the dish (with the caviar, if using). Put the sauces in small dishes and serve with lemon wedges and sourdough bread on the side, if you like.