Seafood Tower Recipe
Oysters, prawns, ahi tuna tataki, spicy California roll, lobster tail, mignonette, spicy cocktail sauce
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Ingredients
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Seafood Tower - Shellfish
Seafood Tower - Ahi Tataki
Seafood Tower - Spicy California Roll
Seafood Tower - Sauces & Condiments
Seafood Tower - Miscellaneous & Tools
Method
Seafood Tower - Shellfish
- 1
Prepare the bed
Fill a large serving platter or multi-tiered tower base with crushed ice (about 6 cups). Keep chilled while preparing seafood. The ice will keep oysters, prawns and lobster cold when assembling.
- 2
Shuck and arrange oysters
Carefully shuck 12 oysters and place each on the half shell over the crushed ice. Keep oysters cold in refrigerator until service. Reserve any oyster liquor.
- 3
Poach prawns
Bring 8 cups water to a gentle simmer in a wide pot with 1 tablespoon kosher salt. Add prawns and cook until opaque and just cooked through, about 2–3 minutes depending on size. Immediately transfer to an ice bath to stop cooking. Chill until ready to assemble; drain and pat dry. Arrange peeled prawns with tails on around tower on ice.
- 4
Cook lobster tails
For two 6–8 oz lobster tails: bring a pot of salted water to a boil (use the same method as prawns). Submerge lobster tails and poach 5–7 minutes until meat is opaque and internal temperature ~140°F (60°C). Alternatively, steam for 6–8 minutes. Remove, cool slightly, split the shells lengthwise and pull meat out for presentation or serve in shell. Chill the lobster meat on ice until service.
Seafood Tower - Ahi Tataki
- 5
Sear and slice tuna
Pat the 10 oz block of sushi-grade ahi tuna dry. Lightly coat with 1 teaspoon neutral oil and press toasted sesame seeds onto all sides. Heat a heavy skillet over very high heat until smoking. Sear the tuna quickly on each side: 10–15 seconds per side to create a thin crust while keeping the center rare. Immediately transfer to a cutting board and rest 2 minutes. Using a very sharp knife, slice tuna thinly (1/8"–1/4") into bite-size tataki slices. Chill briefly if needed and arrange on a small plate or on ice on the tower.
- 6
Serve with dipping
Serve tataki slices with 2–4 tablespoons soy sauce and wasabi on the side, and a few slices of pickled ginger.
Seafood Tower - Spicy California Roll
- 7
Prepare sushi rice
If not already prepared, cook sushi rice and while hot fold 3 tablespoons rice vinegar (or rice vinegar + sugar + salt mixture) into 2 cups cooked rice. Spread on a tray to cool to room temperature, covering with a damp towel to prevent drying. Keep at room temperature until assembling rolls.
- 8
Assemble rolls
Place a bamboo mat covered with plastic wrap. Lay a nori sheet, shiny side down. With wet hands, spread ~1/2 cup seasoned rice evenly over the nori, leaving 1 inch at the top. Flip the nori so rice faces down (inside-out roll). Sprinkle 1 tablespoon toasted sesame on rice. Flip back; on the nori side place 2 oz shredded crab, a few strips of cucumber and avocado. Add 1 tablespoon spicy mayo over the crab. Roll tightly using the mat, seal edge with a little water. Repeat to make 4 rolls. Chill 10 minutes, then slice each roll into 8 pieces with a sharp wet knife. Arrange 4 spicy California roll pieces on the tower plate, or fan them on a small dish placed on the tower.
- 9
Spicy mayo garnish
If desired, pipe additional sriracha mayo on top of roll pieces and sprinkle with extra toasted sesame seeds.
Seafood Tower - Sauces & Condiments
- 10
Make mignonette
Combine 3 tablespoons red wine vinegar with 2 tablespoons finely minced shallot and 1 teaspoon cracked black pepper. Stir and let sit for 10–15 minutes to marry flavors. Adjust acidity to taste. Chill until service. Spoon a small amount into a ramekin for the oysters.
- 11
Make spicy cocktail sauce (if making from scratch)
If not using prepared sauce, mix 1 cup ketchup with 2 tablespoons prepared horseradish and 1 teaspoon hot sauce (adjust heat to taste). Chill in a ramekin. This will be used for prawns and lobster.
- 12
Seafood Tower - Assembly & Service
- 13
Final assembly
On the chilled ice bed, arrange oysters on half shell in a ring or tiers. Nestle the chilled prawns around and/or on top of ice in clusters. Place the lobster tails centrally or flanking the tower, either in shell with meat exposed or with meat sliced and fanned. Add the ahi tataki plate or fan slices on ice, and position the spicy California roll pieces on a small dish or directly on ice where stable. Position ramekins with mignonette and spicy cocktail sauce on the ice. Garnish with lemon wedges and parsley.
- 14
Service notes
Keep the tower on ice and serve immediately. Provide small forks, oyster knives, extra napkins, soy sauce and wasabi for the tataki, and small spoons for sauces. Consume chilled seafood within 1–2 hours of assembly for best quality.
