Bring the wine and stock with the bay leaf to the boil in a deep frying pan. Reduce to a simmer and add the lobster claws. Poach for 5 minutes. Remove from the pan with a slotted spoon and either keep warm or leave to cool.
Add the crab claws, prawns and langoustines and cook for 4 minutes, then remove as before. Add the clams and mussels and cook for about 4 minutes until they have opened, discarding any that remain closed. Use the stock for making a seafood risotto or soup.
To make the aioli, whizz together the egg yolks, lemon juice and garlic cloves in a small food processor until well combined. With the motor running, slowly start to add the oil in a thin stream until the mixture starts to thicken, then you can add the remainder a little more quickly. Season, then stir in the herbs and spoon into a serving bowl.
Open the oysters and arrange with the rest of the seafood on a serving plate and serve with the aioli.