Seafood Tower Recipe

Bring 6 liters of water to a rolling boil in a very large pot with 2 tbs coarse kosher salt. While water heats, place lobsters in the freezer for 10 minutes to calm them.

Add lobsters headfirst to the boiling water. Cover, return to a boil, then cook for 8–10 minutes for 1.25–1.5 lb lobsters (internal temp ~135°F/57°C).

Remove lobsters and plunge into an ice bath for 2 minutes to stop cooking. Reserve 125 ml melted butter and keep warm.

Using kitchen shears or lobster crackers, split tails and crack claws for easy eating. Keep whole shell presentation where possible and refrigerate on ice until assembly.

Serve with warmed melted butter and lemon wedges.

In a saucepan, combine 2 liters water, 1 tbs salt, 1 tsp sugar and 1 bay leaf. Bring to a simmer.

Add shrimp and poach gently until just opaque and firm, about 2–3 minutes depending on size. Do not overcook.

Immediately transfer shrimp to an ice bath to stop cooking. When cold, drain and pat dry. Chill on ice until ready to assemble.

Arrange shrimp with cocktail sauce and lemon wedges at service. Place shrimp tails over ice for a clean presentation.

Keep oysters cold on ice until shucking. Using an oyster knife, hold each oyster flat side up, insert the knife at the hinge and twist to open. Slide the knife under the top shell to sever the muscle and remove top shell.

Loosen the oyster from the bottom shell, preserving the liquor. Place oysters on the half shell on a bed of crushed ice.

Top with mignonette (see note) and provide lemon wedges. Keep chilled and serve immediately.

Mignonette (prepare ahead)

Combine 120 ml red wine vinegar, 2 tbs finely minced shallot, 1/4 tsp cracked black pepper and a pinch of salt. Chill until service.

Thinly slice 300 g scallops crosswise and arrange in a shallow bowl.

Pour 60 ml fresh lime juice over the scallops so they are evenly coated. Add 1/4 thinly sliced red onion, 1/2 finely diced jalapeño, 2 tbs chopped cilantro, 0.5 tsp sea salt and 1 tsp olive oil.

Stir gently, cover, and refrigerate for 15–20 minutes until scallops appear opaque and slightly 'cooked' by the acid. Taste and adjust salt or lime if needed.

Keep chilled until plating; serve cold on spoons or small dishes as part of the tower.

Dice 300 g sushi‑grade salmon into 1/2 inch cubes and place in a chilled mixing bowl.

Add 30 ml soy sauce, 5 ml sesame oil, 10 ml rice vinegar, 2 tbs sliced scallions, 1 tsp toasted sesame seeds and 1/4 tsp chili flakes (optional). Gently fold to combine.

Taste and adjust seasoning. Cover and refrigerate for at least 10 minutes to let flavors marry; keep chilled until assembly.

Prepare a multi-tiered platter or large shallow bowl. Spread 4 cups crushed ice to form a stable, chilled base for the tower.

Arrange oysters on the half shell on one area of the ice bed. Place bowls or small dishes on the ice for the scallop ceviche and salmon poke so their liquor doesn’t run.

Position lobster halves prominently (tails and claws), supported on ice so they sit naturally. Neatly fan or stack tail meat for presentation and keep cracked claws accessible.

Nestle poached shrimp around the tower, hanging them over the ice edge or in a ring; add small rameons of cocktail sauce and lemon wedges nearby.

Spoon scallop ceviche into small tasting spoons or mini bowls and place on ice next to oysters. Add salmon poke to its dish and garnish with extra scallions and sesame.

Scatter microgreens or dill for color, tuck extra lemon wedges around the tower, and provide cocktail forks and small spoons for guests.

Keep the entire tower over ice and serve immediately. Replenish ice and chilled sauces as needed during service.