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.

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.