360 Grille Towers - Tier Two Recipe

Prepare lobster tails

If lobster tails are raw, poach or steam them until opaque (about 6–8 minutes for 6–8 oz tails). To poach: bring a shallow pot of salted water with a bay leaf and 1 tablespoon lemon juice to a gentle simmer, add tails and cook until meat is opaque and thermometer reads 135–140°F (57–60°C). Immediately transfer to an ice bath to stop cooking, then chill. If tails are pre-cooked chilled, simply split the shells lengthwise with kitchen shears and gently pull meat out slightly for presentation. Reserve juices.

Prepare Jonah crab claws and king crab

If claws and legs are frozen, thaw overnight in the refrigerator. Reheat gently by placing pre-cooked crab in a large pot with a steamer basket over simmering water for 3–4 minutes to warm without overcooking. Alternatively, submerge vacuum-packed legs briefly (2–3 minutes) in 140–150°F water (sous-vide style) then chill if serving cold. Crack larger sections slightly with a mallet for easy eating, leaving some shell for presentation. Keep chilled on ice until assembly if serving cold.

Assemble on tower

On a chilled multi-tiered platter or stacked serving plates, arrange king crab leg sections on the base, place Jonah crab claws artistically on the middle tier, and top with lobster tails split open. Tuck lemon wedges and microgreens/dill between shell pieces. Place a small bowl for caviar near the top center.

Clarified butter / warm drawn butter

For clarified butter: melt unsalted butter slowly in a small saucepan over low heat until solids separate. Skim foam from the surface and pour clear butter into a container, leaving white milk solids behind. Keep warm (in a thermos or small double-boiler) and stir in 1 tablespoon finely chopped parsley and 1 teaspoon lemon juice just before serving. If you prefer a flavored butter sauce: sweat the minced shallot in 1 tablespoon butter until translucent, add white wine and reduce by half, then whisk in remaining butter piece by piece off heat to create an emulsion. Season with salt and pepper and keep warm.

Caper-creme fraiche

Mix the creme fraiche (or sour cream) with chopped chives, capers, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon lemon juice, and a pinch of salt and pepper. Chill until service. This provides a tangy creamy option to the cocktail sauce.

Cocktail sauce

If using pre-made cocktail sauce, transfer to a small bowl and garnish with a lemon wedge. If making from scratch, combine ketchup with prepared horseradish to taste, 1 teaspoon Worcestershire sauce, a squeeze of lemon juice, and a dash of hot sauce. Chill.

Caviar service

Keep the caviar chilled on a bed of crushed ice. Serve in a small non-metal dish (glass, mother-of-pearl, or bone) with a mother-of-pearl or plastic spoon to avoid metallic taste. Offer small dollops atop a slice of lobster or on toasted naan with a bit of creme fraiche.

Toast the naan

Preheat oven to 425°F (220°C) or heat a cast-iron skillet over medium-high. Brush both sides of each naan lightly with olive oil or melted butter. For oven: place on a rimmed sheet and toast 5–7 minutes until golden and slightly puffed, flipping once. For skillet: toast 1–2 minutes per side until charred spots appear. Remove and keep warm. Optionally sprinkle toasted sesame seeds on finished rounds.

Final assembly and plating

Arrange toasted naan around the base of the tower or serve on a separate board. Place small bowls of cocktail sauce, caper-creme fraiche, and warm clarified butter near the tower. Spoon caviar into its chilled dish and place atop the upper tier or beside lobster tails. Garnish tower with microgreens or dill and scatter lemon wedges. Serve with seafood crackers and small forks/fish picks. Advise diners to sample caviar sparingly on creme fraiche-topped naan or a small bite of lobster for best flavor interplay.