Steamed Lobster and Clams with Fennel and Aioli Provencal

For those special occasions when you want to pull out all the stops, this seafood extravaganza is a fabulous option. Meant to feed a crowd, the showstopping recipe is presented as a glorious platter of expertly cooked lobster and clams, accompanied by fragrant fennel, potatoes and green beans. Serve alongside the garlicky, homemade aioli Provencal and plenty of crusty bread for a decidedly upscale French twist on a classic seafood boil.

Aioli Provencal

6 cloves garlic, peeled

1/2 teaspoon coarse salt

2 large egg yolks

2 cups extra-virgin olive oil

1 tablespoon fresh lemon juice

Seafood Boil

4 cups cold water

2 cups dry white wine

2 1/2 tablespoons Herbes de Provence

2 teaspoons paprika

1 teaspoon coarse sea salt

1 teaspoon ground black pepper

8 garlic cloves, smashed

3 fennel bulbs

4 (1 1/2 to 2-pound) lobsters

4 pounds new potatoes, halved

4 dozen steamer clams

1 1/2 pounds French green beans

1/4 cup tarragon, roughly chopped

4 lemons, cut into wedges

Crusty bread

For the aioli:

Place the garlic and salt in the bowl of a small food processor. Process to a smooth paste. Add the egg yolks and process again until thick and pale yellow. With the food processor turned on, add olive oil a few drops at a time, then in a fine stream, until sauce emulsifies and thickens. Add lemon juice and season to taste with additional salt if desired. Set aside in refrigerator.

For the seafood boil:

Place the water, wine, Herbes de Provence, paprika, salt, pepper and garlic in a large stockpot set over medium-high heat, and bring liquid just to a boil.

Meanwhile, prepare the fennel by removing the green stalks and fronds from the bulb, reserving some fronds for garnish. Cut the fennel bulbs in half lengthwise. Laying halves cut-side down, slice each half into 4 wedges, keeping the root intact. Set aside.

Place lobsters and potatoes in stockpot, cover with the lid, and cook over medium-high heat for 10 minutes. Add the clams and fennel, and continue to cook covered, until the clams have opened, about 8-10 minutes. Add the green beans and cook covered for 1 minute longer.

Carefully remove the stockpot from the heat and drain the cooking liquid. Remove and discard any clams that haven't opened. Transfer seafood and vegetables to a large platter. Sprinkle with fresh tarragon and serve with lemon wedges, crusty bread and aioli for dipping.