Easy recipe Shellfish with seaweed butter

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three carrotsabout fiftyg/about one¾oz buttersalt and freshly ground black peppersprig fresh thymeabout one whole star aniseabout one fresh bay leafabout four peppercornsabout two x nine hundredg/about twolb lobsterseight large langoustinesabout two tbsp olive oilabout one shallotabout one hundred and fiftyg/about five¼oz musselsmusselsabout one hundred and seventy-fiveml/sixfl oz white wineabout four scallopsabout two tbsp olive oilabout two celeryfourtyg/about one½oz carrotfourtyg/about one½oz leeksix button shallotsabout two garlicabout two fresh bay leaves about two sprigs fresh thymetwentyg/¾oz fresh flatleaf parsleyabout four plum (Recipes by ingridients plum) tomatoesabout two whole star aniseabout four peppercornsabout one lemonabout one hundred and seventy-fiveml/sixfl oz white wineabout twenty-fiveg/about oneoz fennelabout fiftyg/about one¾oz unsalted butterabout two button shallotstwentyg/¾oz dulse, finely chopped about two tsp fresh dill½ lemonsalt and freshly ground black pepperabout four potatoesthree tbsp extra virgin olive oilthree tbsp butter saltabout fiveg/¼oz fresh dillabout fiveg/¼oz fresh chervilabout one punnet shiso leaves (also called perilla leaves). Equipment and preparation: For this recipe, you will need a commercial vacuum-pack machine, vacuum-pack bags and a temperature-controlled water bath.. Shellfish with seaweed butter.