Seafood Towers Recipe

Make poaching broth

In a large pot combine 2 liters water, 250 ml dry white wine, 2 tbs kosher salt, 2 bay leaves, the halved lemon (squeeze in juice and toss halves), and 1 tsp peppercorns. Bring to a gentle boil over high heat.

Poach shrimp and scallops

Once the broth is boiling, reduce to a simmer. Add the shrimp and bay scallops and simmer gently for 1.5–2 minutes until shrimp are pink and scallops are opaque. Do not overcook. Remove with a slotted spoon and immediately transfer to a large bowl of ice water to stop cooking and chill for at least 5 minutes.

Steam mussels and clams

Increase heat to bring the remaining broth to a rolling boil, add mussels and littleneck clams (if using), cover pot and steam for 4–6 minutes until shells open (discard any that remain closed). Remove shells to an ice water bath to cool quickly.

Chill oysters

Keep oysters on the half shell on crushed ice. If raw oysters need rinsing, gently rinse under cold running water and keep shells on crushed ice; do not submerge in fresh water. Keep refrigerated until plating.

Prepare crab meat

If crab meat is refrigerated premade, gently pick through to remove any cartilage or shell. Keep chilled in refrigerator until assembly. If using whole crab to cook, steam for 8–10 minutes, cool, pick meat and chill.

Cocktail sauce

If using store-bought cocktail sauce, pour into a serving bowl. To make a quick cocktail sauce: mix 1.5 cups ketchup, 3 tbs prepared horseradish, 1 tsp tabasco, 1 tsp lemon juice and 1/4 tsp sea salt. Chill.

Mignonette

Make a classic mignonette: finely mince 1 small shallot (about 2 tbs), combine with 1/2 cup red wine vinegar, 1/4 tsp freshly ground black pepper and 1/2 tsp fine sea salt. Let sit 10 minutes in fridge to marry flavors.

Lemon aioli

Whisk together 1 cup mayonnaise, 1 tbs lemon juice, 1 tsp lemon zest and a pinch of salt. Adjust to taste and chill.

Prepare tower base: fill the bottom tier or large serving tray with a generous layer of crushed ice to keep shellfish cold. If using a multi-tier tower, pack crushed ice between tiers so each level remains cold.

Arrange mussels and clams: place the chilled mussels and clams (in their shells) in a decorative ring on the bottom tier so shells face up and are stable.

Add oysters: nestle oysters on the half shell on crushed ice around or on the middle tier. Ensure each oyster sits level in ice to avoid spilling their liquor.

Place shrimp: fan the chilled shrimp (tails on) in groups around tiers, hanging some over the edge for easy grabbing. You can skewer groups of 3–4 shrimp on small cocktail picks if desired.

Add scallops and crab: spoon chilled bay scallops and picked crab meat into small bowls or shell halves and position them on the tower. Scatter a few whole scallops or decorative halved lemon shells for visual variety.

Sauces and garnishes: place bowls of cocktail sauce, mignonette, and lemon aioli on the tower or on the service platter. Garnish with lemon wedges and parsley sprigs. Provide extra crushed ice around bowls to keep them cold.

Final touches: sprinkle a little flaky sea salt over crab and scallops if desired, tuck extra lemon wedges and parsley for color, and ensure everything is well chilled before serving.

Serve immediately with small forks, cocktail picks, oyster knives, napkins and plenty of ice. Keep tower on ice and out of direct sun. Keep leftover shellfish refrigerated and consume within 24 hours.

Food safety: ensure all shellfish are from reputable sources, keep raw items (oysters) separate from cooked items (shrimp, scallops) where possible, and discard any mollusks with off-odors or closed shells after cooking.