The Grand Recipe

Name: Elliott's Steakhouses THE GRAND Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lbs King Crab Legs; 4 oz Caviar; 12 count Oysters; 1 lb Shrimp (large, peeled and deveined); 8 oz Salmon (sashimi-grade); 2 count Lobster Tail; 8 count Scallops; 1 lb Mussels; 1 cup Heavy Cream; 3 tbs Butter; 2 tbs Lemon Juice; 2 tsp Garlic (minced); 0 to taste Salt and Pepper; 1 loaf Country Loaf

Inspired by Elliott's Steakhouse

Time2h

Serves4

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Ingredients

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Seafood

2 lbs King Crab Legs

4 oz Caviar

12 count Oysters

1 lb Shrimp (large, peeled and deveined)

8 oz Salmon (sashimi-grade)

2 count Lobster Tail

8 count Scallops

1 lb Mussels

Sauce

1 cup Heavy cream

3 tbs Butter

2 tbs ReaLemon lemon juice

2 tsp Garlic (minced)

0 to taste Celtic salt and pepper

Bread

1 loaf Country Loaf

Method

Preparation

Chill the Seafood

Place the King Crab Legs, Shrimp, and Lobster Tail in the refrigerator to chill for at least 2 hours before serving.

Prepare the Oysters

Shuck the oysters and place them on a bed of ice. Top each oyster with a small dollop of caviar.

Cook the Mussels

In a pot, steam the mussels with a little water until they open. Discard any that do not open.

Prepare the Lobster Cream

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add heavy cream and lemon juice, simmer for 5-7 minutes, then season with salt and pepper.

Prepare the Salmon Poke

Dice the sashimi-grade salmon into small cubes and season with soy sauce, sesame oil, and green onions.

Grill the Country Loaf

Slice the country loaf and grill until golden brown on both sides.

Assembly

Plate the Seafood

On a large platter, arrange the chilled King Crab Legs, Shrimp, Lobster Tail, and Mussels. Add the prepared oysters on one side and the salmon poke on the other. Serve with the lobster cream in a small bowl.

Serve the Bread

Place the grilled country loaf slices on the side for dipping into the lobster cream.