Tier Two Recipe

Thaw & rinse

If any frozen items are used, fully thaw them in the refrigerator 24 hours in advance. Rinse lobster tails, Jonah crab claws and king crab legs briefly under cold water to remove any ice glaze, then pat dry with paper towels.

Split lobster tails

Place each lobster tail meat-side up. Use kitchen shears to cut through the top shell lengthwise, stopping just before the tail fan. Gently pry the shell open and lift the meat out slightly, resting it on top of the shell for presentation. Keep chilled on a tray until ready to cook.

Warm king crab and claws

Bring a large pot of water to a gentle simmer (not a rolling boil), add a tablespoon of salt. Submerge pre-cooked king crab legs and Jonah crab claws for 1–2 minutes to warm through. Remove with tongs and immediately transfer to an ice bath for 30 seconds to stop carryover cooking, then drain and pat dry. Keep chilled until plating, or hold warm depending on service preference.

Blanch then sear (recommended)

Bring a pot of salted water to a boil. Poach lobster tails meat-side down for 2 minutes to begin cooking. Remove and immediately finish by searing: heat 2 tablespoons clarified butter in a skillet over medium-high heat until shimmering. Place lobster tails meat-side down and sear 30–45 seconds to get a light golden color, then flip and sear shell-side 15 seconds. Baste with hot clarified butter while searing. Internal temperature should reach 130–135°F (54–57°C) for tender meat. Rest 2 minutes.

Alternative: oven broil

Preheat broiler to high with rack 6 inches from heat. Brush lobster meat with clarified butter, season with a pinch of salt and sear under broiler 3–5 minutes until opaque and lightly browned. Watch carefully to avoid overcooking.

Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat. Mix softened unsalted butter with minced garlic and 1/2 teaspoon fine sea salt. Brush each mini naan on both sides with garlic butter. For oven: arrange on a baking sheet and bake 6–8 minutes until edges are golden and crisp. For skillet: toast 1–2 minutes per side until warmed and slightly charred. Keep warm wrapped in a towel until service.

Warm clarified butter to a pourable temperature (not hot). Divide lemon aioli and crème fraîche into small bowls for service. Stir crème fraîche with smoked paprika and 1/4 teaspoon black pepper to make a lightly seasoned dollop for plating. Keep caviar chilled; transfer to small chilled serving bowl just before plating. Snip chives and set aside.

Arrange components on a large platter or individual tiers: place split lobster tails centered, arrange Jonah crab claws and king crab legs around them. Spoon small quenelles or dollops of lemon aioli and crema fraîche-spiced dollops at intervals. Place toasted naan to one side. Put the chilled caviar in a small bowl on the platter; add a mother-of-pearl spoon if available. Sprinkle freshly snipped chives and a light grind of black pepper over the lobster and crab. Serve with lemon wedges and a small pitcher of warm clarified butter for dipping. Recommend serving immediately while lobster is warm and caviar chilled.