Seafood Platter Recipe

Make mignonette

Finely mince shallots and combine with red wine vinegar, cracked black pepper, and sea salt in a small bowl. Stir and refrigerate for at least 15 minutes to meld flavors.

Arrange crushed or cubed ice on a large serving platter. Nestle oysters on the half shell into the ice to keep cold. Place lemon wedges and a small bowl of mignonette beside oysters.

Bring 2 liters of water to a rolling boil with 2 tsp sea salt. Add prawns and cook just until opaque and firm, about 2-3 minutes depending on size.

Prepare an ice bath (4 cups ice water). Immediately transfer cooked prawns to ice bath to stop cooking. When cool, drain and chill. Arrange prawns on the platter near cocktail sauce; serve tails-on for presentation.

Pat the tuna dry and lightly season all sides with kosher salt. Coat the outside of the tuna with a thin layer of sesame oil, then press the black and white sesame seeds evenly onto the surface.

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tsp neutral oil and sear the tuna on each of the four sides for about 10-15 seconds per side to form a dark crust while keeping the center rare (total searing time ~40-60 seconds). Do not overcook.

Transfer tuna to a cutting board and rest 1-2 minutes. Slice thinly on a bias into 8–10 slices. Fan the slices on the platter. Drizzle ponzu over or serve ponzu in a small bowl for dipping; top with microgreens.

If not already prepared: season cooked sushi rice with 2 tbsp rice vinegar and cool to room temperature. Lay a bamboo mat and place nori sheet shiny side down.

Spread about 1 cup of sushi rice evenly over nori, leaving a 1-inch strip at the top. Sprinkle toasted sesame seeds over the rice. Flip the nori so rice is down (for inside-out roll) or keep rice outwards if preferred.

Place shredded crab, julienned cucumber, and avocado slices across the center of the nori. Squeeze or brush a tablespoon of spicy mayo over the filling (reserve remaining for serving).

Roll tightly with the bamboo mat, seal the edge with a little water, and slice into 8 pieces using a sharp wet knife. Arrange the pieces on the platter next to wasabi and pickled ginger. Drizzle remaining spicy mayo over rolls if desired.

Preheat oven broiler or set grill to high. Using kitchen shears, cut through the top shell of each lobster tail lengthwise and pry the meat up, leaving base attached, resting meat on top of the shell.

Mix melted butter with minced garlic, lemon juice, paprika, parsley and 1/2 tsp kosher salt. Brush the lobster meat generously with the garlic butter.

Broil or grill lobster tails meat-side up 6–8 minutes until opaque and just cooked through (internal temp ~140°F/60°C). Brush with more butter before serving. Transfer to platter.

In a small bowl, combine ketchup, prepared horseradish, hot sauce, lemon juice, Worcestershire sauce and 1/4 tsp kosher salt. Taste and adjust heat or horseradish to preference. Chill until serving.

On the chilled bed of ice, arrange oysters, prawns, sliced ahi tataki, sliced spicy California roll pieces, and lobster tails attractively with small bowls of mignonette, spicy cocktail sauce, and ponzu. Add seaweed salad, pickled ginger and wasabi to the platter as additional accompaniments.

Garnish with lemon wedges and microgreens. Serve immediately, ensuring oysters and cold items remain on ice to maintain temperature.