Raw Bar Platter With Caviar Recipe

Shucking and arranging oysters

Keep oysters cold until ready to serve. Shuck oysters carefully so liquor is retained; place each half-shell on a bed of crushed ice arranged on the serving platter, leaving space between each for garnishes. Refrigerate on ice while you prepare other components.

Prepare lobster tails

If not already cooked, bring a large pot of salted water to a boil and cook lobster tails 1 minute per ounce of tail, then plunge into an ice bath to stop cooking. Once chilled, split each tail lengthwise, remove the vein, and place meat sections on ice near the oysters.

Prepare shrimp and crab

If shrimp and crab are precooked, rinse briefly in cold water and pat dry. Arrange shrimp curled or fanned on ice; crack crab legs into sections for easy picking and place on ice with shells slightly opened for presentation.

Scallops

If using half-shell scallops, place them directly on ice. If using large scallops, thinly slice and arrange on chilled small plates or spoons atop the ice, or serve whole on half-shells with a small dollop of mignonette if desired.

Chill and handle caviar

Keep caviar chilled until plating. Place the caviar tin or jar in a small bowl of crushed ice to maintain temperature. Do not use metal spoons for serving caviar; use mother-of-pearl, bone or plastic spoons to preserve flavor.

Prepare crème fraîche and garnishes

Reserve 1 cup crème fraîche in a small chilled bowl. Fold 1 tablespoon of finely chopped chives and 1 teaspoon minced shallot into the crème fraîche for one of the garnishing options. Place remaining chives, minced shallot, crumbled egg yolks, diced egg whites, and lemon wedges into small serving bowls or ramekins.

Toast and butter bread

Lightly butter thin brioche slices and toast until golden, or warm mini blinis. Arrange them on a separate small plate near the platter so guests can top with caviar and accompaniments.

Mignonette and cocktail sauce

If not pre-made, make a quick mignonette by combining 3 tbs red wine vinegar with 2 tbsp minced shallot and a pinch of cracked pepper. Place cocktail sauce and a small bowl of prepared horseradish near the platter.

Seasoning

Lightly scatter a few flakes of sea salt on the lobster and scallops only if they are plainer in flavor; keep most items unseasoned so guests can add to taste. Place lemon wedges and a small bottle of olive oil with pepper on the side for finishing.

Spread crushed ice evenly over the serving platter or in the bed. Arrange seaweed or decorative greens over portions of ice to create pockets for shellfish and to elevate presentation.

Position oysters in half-shell on the ice bed in groups. Place lobster tail halves in a prominent position. Fan shrimp around lobster or in a separate cluster. Lay crab leg sections so they are easy to pick and add visual height. Place scallops on reserved spots. Ensure there is space near the center or at the side for the caviar bowl on ice and the small ramekins of garnishes and sauces.

Set the chilled caviar container in its own bowl of crushed ice and place it on the platter or on a small adjacent plate. Arrange the crème fraîche bowl, bowls of chopped eggs, shallot, chives, mignonette, cocktail sauce, horseradish, lemon wedges, blinis and toasted brioche slices nearby.

Garnish the platter with extra chives and lemon slices for color. Provide mother-of-pearl spoons for caviar, small forks for shellfish, cocktail picks for crab, and small spoons for condiments.

Keep the platter well chilled and replenish ice as needed. Serve immediately so shellfish and caviar remain at optimal temperature.