Seafood Tower Recipe

Chill and prepare shellfish

Ensure all cooked shellfish (lobster tails, snow crab claws, shrimp) are fully chilled. If lobster tails are uncooked, steam or boil 6–8 minutes (depending on size) until opaque, then chill immediately in an ice bath and split lengthwise.

Shuck oysters

Shuck oysters just before serving. Hold each oyster cup-side down on crushed ice, use an oyster knife to cut the hinge, run the blade under the meat to free it and retain the liquor, and place on bed of crushed ice.

Plate shellfish

On a large platter or multi-tiered tower, create a 1- to 2-inch bed of crushed ice. Arrange oysters on the half shell with spacing for sauces. Fan split lobster tails, place snow crab claws grouped attractively, and arrange shrimp in a ring or in cocktail glasses with cocktail sauce.

Serve lemon & melted butter

Place lemon wedges around tower and small bowls of melted butter for lobster. Keep all seafood chilled on the ice until served.

Cocktail sauce: Stir prepared horseradish into prepared ketchup (or use store-bought cocktail sauce). Adjust heat with tabasco to taste. Transfer to small bowls for placement on the tower.

Mignonette: Mix 3/4 cup red wine vinegar with 2 tbsp finely minced shallot and a pinch of salt and black pepper. Chill until serving and place in a small bowl with a spoon.

In a medium bowl, combine 8 oz flaked smoked fish, 4 oz softened cream cheese, 3 tbs sour cream, 2 tbs mayonnaise, 1 tbsp lemon juice, 1 tbsp finely chopped green onion, 1 tsp chopped dill, 1 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Mash and fold until smooth but slightly chunky. Taste and adjust seasoning. Chill until serving and transfer to a small bowl for the tower.

In a bowl, fold together 8 oz lump crab meat with 4 oz softened cream cheese, 3 tbs mayonnaise, 1 tbsp lemon juice, 1/2 tsp worcestershire, 1/2 tsp hot sauce (optional), 1 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Gently combine to preserve crab lumps. Chill and place in a small serving bowl on the tower.

Cut 8 oz firm white fish or shrimp into small 1/2-inch pieces. Place in a nonreactive bowl and pour 3/4 cup fresh lime juice over fish, making sure it is submerged. Add 2 tbsp thinly sliced red onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño and 1/2 tsp salt. Toss, cover, and refrigerate until the fish appears opaque throughout (at least 30 minutes, up to 2 hours). Drain slightly before serving and place in a small bowl on the tower.

Dice 8 oz sushi-grade tuna or salmon into small even cubes. In a bowl, combine the fish with 1 tsp minced shallot, 1 tsp chopped capers, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tbsp lemon juice, 1 tsp chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Gently fold to combine and chill briefly (10–15 minutes). Plate in a small ring or bowl and place on tower.

Position chosen dip (smoked fish or crab) and chosen raw option (ceviche or tartare) in small bowls on the platter or tiers, keeping cold items on ice. Arrange sauces (cocktail, mignonette), lemon wedges, and microgreens. Scatter crackers or baguette slices nearby.

Serve immediately with small forks, seafood picks, and napkins. Recommend enjoying chilled; refill crushed ice as needed to maintain temperature.