4 (1 1/2-lb) live lobsters 1/4 cup finely chopped shallot (1 large) 3 tablespoons fresh lemon juice 1/3 cup mayonnaise 2 tablespoons finely chopped fresh tarragon Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

shellfish

For croutons 12 to 16 (1/2-inch-thick) baguette slices 3 tablespoons extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 1/4-lb) live lobster 2 large tomatoes, peeled and coarsely chopped 1 large onion, chopped 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb boiling potatoes 1/3 cup finely chopped fennel fronds (sometimes called anise) 1 Turkish or 1/2 California bay leaf 1/4 teaspoon crumbled saffron threads 11/2 tablespoons coarse sea salt 1/2 teaspoon black pepper 9 cups white fish stock 3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces Rouille

fish, garlic, shellfish

For herb and garlic butter 1 cup (2 sticks) butter, room temperature 3 large garlic cloves, finely chopped 1 teaspoon dried oregano 1 teaspoon dried basil For vegetables, sausages, and seafood 6 dozen littleneck clams, scrubbed 1/4 cup yellow cornmeal 2 celery stalks, cut crosswise in half 6 large fresh parsley sprigs 6 fresh thyme sprigs 2 small dried bay leaves 1/4 teaspoon whole black peppercorns 3 1 1/2-pound live lobsters 12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed 6 small onions, peeled 1 1/2 pounds fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 portions 6 ears of corn, husked Chopped fresh parsley Lemon wedges

butter, vegetables, shellfish