1-2 People Recipe

Poach/Steam Shrimp and Scallops

Bring a medium saucepan of salted water (or 2 cups water with 1 tsp salt and 2 tbs white wine) to a gentle simmer. Add shrimp and bay scallops and poach 1–2 minutes for scallops and 2–3 minutes for shrimp, until shrimp are opaque and scallops are just firm. Immediately transfer to a bowl of ice water to stop cooking and chill for 3 minutes, then drain and pat dry. Reserve chilled seafood in refrigerator.

Prepare Mussels (if using)

If using fresh mussels in shell, steam in a covered pot with 2 tbs white wine and 1 tbs water for 4–6 minutes until shells open. Remove mussels from shells and cool. Discard any unopened shells. If using pre-steamed shelled mussels, simply chill.

Warm Lobster Tail or Use Ready Meat

If using a pre-cooked mini lobster tail, split down the center and remove meat; warm briefly in 1 tbs melted butter for 30–45 seconds per side in a skillet just to take chill off, or serve chilled if already poached. If using raw lobster tail, poach 3–4 minutes until opaque then chill in ice water and shell.

Arrange Smoked Salmon

Lay smoked salmon slices on a small plate or platter. If desired, loosely roll or fan the slices for an attractive presentation and refrigerate until plating.

In a small bowl whisk together 2 tbs extra virgin olive oil, juice of half the lemon (about 1 tbs), juice of the lime half (about 1/2 tbs), 1/2 tsp Dijon mustard, 1/2 tsp honey, minced garlic, 1 tsp sea salt and 1/2 tsp black pepper until emulsified. Taste and adjust acidity or seasoning. Stir in chopped dill and chives and capers if using.

Reserve one tablespoon of the dressing for drizzling over the smoked salmon and set remaining dressing to toss with chilled shrimp, scallops and mussels.

Toss the chilled shrimp, bay scallops and mussels gently with most of the dressing (reserve a little for guests to add) so each piece is lightly coated. Do not overdress—seafood should remain bright and not soggy.

On a small chilled plate or wooden board arrange a bed of microgreens or baby arugula. Place smoked salmon on one side, the dressed shrimp and scallops grouped next to it, and the lobster tail meat in the center as a focal point. Scatter mussels around or tuck into small nooks.

Add 6 toasted baguette slices to the side and spoon a small amount of cocktail sauce into a ramekin for dipping. Garnish the seafood with a light drizzle of the reserved dressing, a pat of the melted butter brushed over lobster if served warm, extra chopped dill and chives, and lemon wedges on the plate.

Serve immediately with extra black pepper and salt at the table. Optionally provide small forks and seafood picks for easy eating.

Keep leftovers refrigerated in an airtight container for up to 24 hours; do not reheat chilled seafood. Use remaining dressing as a dip for bread or to refresh the plate before serving.