Le Bern's Recipe
Serves 4-5 people. king crab, lobster, octopus, shrimp, oysters, crab cocktail, ceviche, mussels, smoked salmon rillette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Accompaniments
Method
Seafood Preparation
Prepare the Oysters
Shuck the oysters and place them on a bed of crushed ice. Serve with lemon wedges.
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove and place in ice water to stop the cooking.
Prepare the King Crab
Steam the king crab legs for about 5-7 minutes until heated through. Crack open and serve with melted butter if desired.
Cook the Octopus
In a pot of simmering water, cook the octopus for about 45 minutes until tender. Let cool and slice into bite-sized pieces.
Prepare the Mussels
In a pot, steam the mussels with a little water for about 5-7 minutes until opened. Discard any that do not open.
Plate the Ceviche
If using homemade ceviche, present it in a small bowl or on a plate with fresh herbs on top.
Serve the Crab Cocktail
Place the crab cocktail in a serving bowl and garnish with fresh herbs.
Prepare the Smoked Salmon Rillette
Serve the smoked salmon rillette with crackers or bread on a platter.
Assembly
Arrange the Platter
On a large serving platter, arrange the oysters, king crab, lobster, octopus, shrimp, mussels, crab cocktail, ceviche, and smoked salmon rillette.
Garnish and Season
Sprinkle sea salt and black pepper over the seafood. Add lemon wedges and fresh herbs for garnish.
