Seafood Platter Recipe

Prepare shrimp skewers

If using wooden skewers, soak them in water for 20 minutes. Toss the shrimp with 2 tbs olive oil, minced garlic, paprika, 0.5 tsp salt and 0.5 tsp pepper. Thread 4 shrimp per skewer (3 skewers total).

Cook shrimp

Heat a grill pan or outdoor grill to medium-high. Grill skewers 2–3 minutes per side until opaque and just cooked through. Remove and rest 2 minutes.

Prepare lobster tails

If frozen, thaw lobster tails in refrigerator overnight. Using kitchen shears, cut down the top shell lengthwise and pry meat out so it sits atop the shell (butterfly). Pat dry and season with 0.5 tsp salt, 0.5 tsp pepper and a squeeze of half the lemon. Melt 2 tbs butter.

Cook lobster tails

Broil or grill lobster tails meat-side up for 6–8 minutes (depending on size) until meat is opaque and internal temp reaches 140–145°F. Brush with melted butter halfway through and again when done. Keep warm.

Finish butter and lemon

Melt remaining 2 tbs butter and mix with juice of remaining half lemon. Serve with lobster tails and shrimp skewers for dipping.

Make crab cake mixture

In a bowl, combine 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp Old Bay, chopped parsley, chopped scallion, beaten egg, 3 tbs panko, 0.5 tsp salt and 0.25 tsp pepper. Gently fold in 8 oz lump crab meat trying not to break large lumps.

Form and chill

Form the mixture into four 3/4-inch thick patties. Place on a tray and refrigerate for 20–30 minutes to firm up (helps prevent falling apart).

Pan-fry crab cakes

Heat 2 tbs vegetable oil in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown and heated through. Drain on paper towels and keep warm.

Prepare batter

Whisk together 1 cup cornmeal, 0.5 cup flour, 1 tsp baking powder, 0.5 tsp salt and 1 tsp sugar in a bowl. In another bowl, whisk 0.5 cup buttermilk with 1 egg. Combine wet into dry and stir in sliced green onion until a thick batter forms. If too thick, add 1–2 tbs more buttermilk.

Fry hush puppies

Heat oil to 350°F (175°C) in a deep pot or fryer. Using a teaspoon or small scoop, drop batter into hot oil (work in batches). Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Remove to a rack or paper towel-lined tray to drain. Keep warm.

Assemble salad

Combine mixed greens, halved cherry tomatoes and sliced cucumber in a bowl. Whisk 2 tsp olive oil and 1 tsp red wine vinegar with salt and pepper to taste; toss with salad just before serving.

Plate sauces

Spoon 1/2 cup tartar sauce and 1/4 cup cocktail sauce into small ramekins for serving alongside the seafood platter.

On each plate, arrange: one shrimp skewer, one crab cake, one lobster tail (split or whole), and 4–6 hush puppies. Place the side salad on the side and add ramekins of tartar and cocktail sauce. Garnish with lemon wedges and a pat of melted butter for the lobster. Serve immediately.