Fill the base platter or three-tiered tower with a generous layer of crushed ice (about 6 cups) to keep shellfish chilled. Arrange lemon wedges and parsley around the outer edge for garnish. Pat all cooked shellfish dry with paper towels to remove excess moisture before arranging.

Assemble bottom tier

On the lowest tier or outermost ring, place oysters on the half shell spaced evenly over the ice. Tuck small mounds of mignonette beside every two oysters for easy serving.

Assemble middle tier

On the middle tier arrange shrimp in a circular fan pattern (6 shrimp per guest if serving 3 guests; adjust to total shrimp). Place dollops of cocktail sauce and creamy dill mustard in small ramekins between shrimp groupings. Scatter crab meat or claws in small piles and garnish with lemon wedges.

Assemble top tier

Place halved lobster tails on the top tier with the cut sides up for presentation. If you prefer warm lobster, serve the lobster tails on a small heated plate and place adjacent to the tower. Add small bowls of melted garlic-herb butter and hot sauce beside the lobster.

Final garnish and chill

Sprinkle a light pinch of sea salt and freshly ground black pepper over exposed shellfish (avoid oysters if they already have mignonette). Insert parsley sprigs for color. Keep the completed tower on ice and serve immediately so shellfish remain chilled and fresh.

Sauces & Condiments

Make classic cocktail sauce

If not using pre-made, combine 3/4 cup ketchup, 1/4 cup prepared horseradish, 1 tsp lemon juice, and 1/2 tsp Worcestershire sauce. Adjust heat with hot sauce to taste. Chill until service.

Make mignonette

Finely mince one small shallot and combine with 1/2 cup red wine vinegar, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Let sit at least 15 minutes to marry flavors and chill.

Make creamy dill mustard sauce

Whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon chopped fresh dill (or 1/2 tsp dried), and a squeeze of lemon. Adjust salt and pepper to taste and refrigerate until service.

Prepare melted garlic-herb butter

Melt 6 tablespoons butter in a small saucepan over low heat with 1 minced garlic clove and 1 tablespoon chopped parsley. Warm just until garlic is fragrant (30–60 seconds) then remove from heat; keep in a warm container if serving lobster warm.

Accompaniments & Toasts

Toast baguette slices

Brush baguette slices lightly with softened butter. Toast in a 375°F (190°C) oven on a baking sheet for 6–8 minutes until golden and crisp, turning once. Keep warm in a low oven or cover lightly with foil.

Plate sea vegetables

If using seaweed salad or mixed sea vegetables, portion into a small bowl and chill. Place the bowl on the tower base or alongside to add texture and visual contrast.