Wild Sea Bass with Spider Crab

Cook the crab legs in a court-bouillon for 3 minutes, and then shell them, making sure not to break the meat.

Even out the sides of the romaine lettuce leaves. Rinse under running water and dry on a cloth.

Peel, wash and sweat the scallions.

Empty and rinse the squid, draining it on a rack.

Slice 3 garlic cloves into fine slices, and simmer over a low heat in olive oil.

Soak the shellfish in salted water in a dark place, so that they will release all of their sand. Rinse again under running water

In a large saucepan, sweat the chopped shallots in butter and add 1 clove of garlic and the bouquet garni. Add the drained shellfish, and deglaze with white wine.

Cover and cook until the shells open, and remove from the heat. Do not discard the cooked juices.

Shell and trim the razor clams and the littleneck clams, and reduce the cooking liquid. Add a bit of cream, and coat the shellfish in the reduced cooking liquid.

Peel the lemon completely, leaving no outer skin or rind. Supreme the lemon, and set the juice aside.

Sear the squid in some olive oil. Drain and with thicken the reduced cooking juices to coat the squid. Reduce the juice slightly and bind with butter, some olive oil and a drop of lemon juice.

In a cast iron pot, soften the lemon pieces in some olive oil. Add the romaine leaves and the cooked garlic slices, and season with fleur de sel and freshly ground pepper.