Ingredients

• 500g/1lb 2oz wholegrain rye flour
• plus extra for dusting
• 25g/1oz dark brown muscovado sugar
• 10g salt
• 10g fast-action dried yeast
• 200g/7oz unsalted butter
• softened
• 12 langoustines
• 12 razor clams
• scrubbed
• 400g/14oz clams in their shells
• scrubbed
• 1 x 1kg/2lb 4oz cooked lobster
• 1 medium-sized cooked brown crab
• 8 oysters
• shucked
• 16 cooked shrimps in their shells
• 200g/7oz cooked brown shrimps
• 3 free-range egg yolks
• 1 tbsp Dijon mustard
• 2 tbsp cider vinegar
• 1 unwaxed lemon
• juice and finely grated zest
• 300ml/10½fl oz rapeseed oil
• salt and freshly ground black pepper

Directions

• For the rye bread and butter
• place the flour
• sugar and salt in a large bowl or a food mixer fitted with a dough hook. Pour 200ml/7fl oz tepid water into a jug and sprinkle over the yeast
• mixing to combine. Gradually add the yeasted water to the dry ingredients
• mixing continuously
• until all of the yeasted water has been incorporated. Add another 150ml/5fl oz water and mix until it comes together as a dough.
• Turn the dough out onto a lightly floured work surface and knead well for 5-10 minutes
• or until smooth and elastic. Roll the dough into a long sausage shape
• then transfer to a baking tray lined with baking parchment
• cover loosely with cling film
• and set aside to prove for at least 6 hours
• but preferably overnight
• until the dough has doubled in size.
• When the dough has proved
• preheat the oven to 220C/200C Fan/Gas 7. Uncover the dough and dust with a little rye flour
• then slash the top diagonally a few times using a sharp knife. Bake the loaf in the oven for 30 minutes
• or until golden-brown and the base sounds hollow when tapped firmly. Set aside to cool slightly.
• Meanwhile
• blend the softened butter in a food processor until pale and fluffy
• then transfer to a serving dish.
• For the fruits de mer
• steam the langoustines
• razor clams and clams for 5-8 minutes
• or until cooked through (discard any clams that do not open during cooking). To do this you can place the different ingredients into separate layers of a steamer and suspend the stack over a pan half-filled with boiling water. Alternatively
• steam each ingredient separately using a steamer insert. Set aside.
• Cut the lobster in half lengthways and remove the legs and claws. Discard the head contents
• leaving just the body meat. Crack the lobster claws and knuckles by bashing them with a rolling pin
• then pick out the meat and pile it back into the body shell.
• Open the shell of the crab and discard the dead man’s fingers (the sponge-like gills). Remove the claws and crack by bashing them with a rolling pin. Pick out the meat and pile it back into the crab shell.
• For the mayonnaise
• whisk the egg yolks
• mustard
• vinegar and lemon juice in a bowl until well combined. Gradually add the oil in a thin stream
• whisking continuously
• until it has all been incorporated into the mixture to form a thick mayonnaise. Stir in the lemon zest and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the seafood
• including the oysters and shrimps
• onto a large serving platter. Serve the lemon mayonnaise and whipped butter in bowls alongside
• with the sliced rye bread.