Signature Seafood Platter Recipe

Prepare poaching liquid and cook lobster tails

In a large pot combine 8 cups water, 1 cup white wine, 2 tablespoons sea salt, 2 bay leaves and the halved lemon. Bring to a gentle simmer over medium heat. Add the split lobster tails, meat side down, and poach gently for 6–8 minutes until opaque and just cooked through (internal temp about 135–140°F). Remove and immediately plunge into an ice bath to stop cooking. When cool, pat dry and refrigerate, leaving tails halved for presentation.

Cook jumbo shrimp

Use the same poaching liquid (bring back to a gentle simmer). Add shrimp and poach 2–3 minutes until pink and firm. Remove with a slotted spoon to an ice bath to chill. When cold, drain and refrigerate on a bed of crushed ice until serving.

Prepare snow crab

If snow crab legs are pre-cooked (most are), reheat gently by steaming or submerging in simmering water for 3–4 minutes until warmed through. Immediately transfer to ice bath if you prefer cold service; otherwise serve warm. Crack sections lightly for easy eating and arrange on platter.

Shuck oysters

Carefully shuck the 6 live oysters over ice, saving the liquor. Work with a towel and an oyster knife: insert the knife at the hinge, twist to pop, sever the muscle, and loosen the top shell. Transfer oysters on half-shell to a platter over crushed ice, keeping them level so they retain their liquor.

Assemble shrimp cocktail

Arrange chilled shrimp around a small ramekin of cocktail sauce or drape on a ring of crushed ice near the sauces. Keep shrimp cold on the platter until service.

In a small bowl combine 3 tablespoons Champagne vinegar, 2 teaspoons minced shallot, 2 tablespoons Champagne, 1 teaspoon freshly ground black pepper, 1 teaspoon chopped chives and 1/4 teaspoon sea salt. Stir and let sit 10–15 minutes at fridge temperature to mellow and blend flavors. Taste and adjust salt or vinegar as needed. Chill until serving.

Whisk together 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional) and 1/8 teaspoon sea salt in a bowl. Refrigerate until serving. Taste and adjust heat or horseradish to preference.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon chopped parsley, 1 teaspoon chopped dill, 1 teaspoon olive oil, 1/8 teaspoon sea salt and a pinch (1/16 tsp) black pepper. Whisk until smooth. Chill at least 15 minutes to let flavors meld.

Dice and season salmon

Cut the 8 oz sushi-grade salmon into 1/2-inch dice. In a medium bowl combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sriracha (or to taste), 1 teaspoon rice vinegar, 1 teaspoon sliced scallion, 1/2 teaspoon toasted sesame seeds and 2 tablespoons finely diced cucumber (if using). Toss gently with the salmon to coat. Chill for 10–15 minutes to let flavors marry. Keep chilled until assembly.

Prepare platter: fill a large shallow serving dish or platter with a 1-inch layer of crushed ice (reserve extra ice to top as needed). Arrange the oysters on the half shell on one side over the ice.

Place the poached lobster tails (halved) prominently on the platter, meat up. If desired, remove meat from shell and fan back into shell for presentation. Arrange snow crab sections nearby with small seafood crackers if available.

Nest small mounds of chilled jumbo shrimp around a ramekin of cocktail sauce or place shrimp on a ring of crushed ice for easy access.

Spoon the spicy salmon poke into a chilled small bowl or ring mold and place on the platter, garnished with extra sesame seeds and a few microgreens.

Fill three small ramekins with the Champagne mignonette, cocktail sauce and herb aioli. Place them centrally or evenly around the platter for easy dipping.

Garnish the platter with lemon wedges and scatter microgreens or chopped parsley. Serve immediately with cocktail forks, small spoons for the poke, and plenty of napkins.

Keep platter chilled during service by replenishing crushed ice as needed. Advise guests to squeeze lemon over seafood and use preferred sauce.