Shellfish Platter* Recipe

Chill and prepare serving bed

Fill a large shallow platter or several serving trays with a 1–2 inch layer of crushed ice and extra loose ice around it to keep shellfish cold while assembling. Keep the platter in the refrigerator until ready to assemble.

Cook tiger prawns

Bring a large pot of water to a rolling boil with 2 tablespoons sea salt. Add tiger prawns and cook 2–3 minutes until shells turn pink and flesh is opaque. Immediately transfer prawns to an ice bath to stop cooking. Drain and refrigerate until cold. Peel if desired, leaving tails intact for presentation.

Cook clams

In a medium pot, add 1/2 cup water and a tight-fitting lid. Add cleaned clams and steam over medium-high heat until shells open, about 5–7 minutes. Discard any clams that do not open. Transfer opened clams to a bowl, cool, then chill in refrigerator.

Cook lobster

Bring large pot of water (enough to cover lobster) to a boil and add 1 tablespoon salt. Add lobster and cook 8–10 minutes for a 1.5–2 lb lobster (adjust time for size). Remove and place into ice bath until cool. Crack and remove meat from claws and tail, refrigerate shell-on pieces for presentation and reserve meat for the platter.

Prepare seasonal shellfish

If using mussels: scrub and debeard, then steam 4–6 minutes until shells open; cool and chill. If scallops: sear quickly if desired or serve raw if sashimi-grade; chill. Ensure all seasonal shellfish are cooked or handled per food-safety guidelines and chilled.

Shuck oysters

Using an oyster knife, hold each oyster flat side up on a towel, insert the tip at the hinge, twist to open, cut the top muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell while preserving the liquor. Arrange oysters on the chilled ice bed immediately.

Prepare Dungeness crab

If you have live cooked Dungeness: crack and pick meat from legs and body. If using pre-cooked picked meat, keep chilled. Reserve about 1/2 cup of picked meat for garnish and put the rest into the crab salad section (see below).

Chill everything

Keep all prepared shellfish chilled on ice until ready to assemble the platter. Proper refrigeration and ice contact will ensure safety and best texture.

Make crab salad dressing: In a bowl combine 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk until smooth.

Fold in crab meat and vegetables: Gently fold 2 cups picked Dungeness crab meat, 1/2 cup finely chopped celery, 2 tablespoons chopped chives and optional 2 tablespoons diced red bell pepper into the dressing until evenly coated. Taste and adjust salt and lemon as needed. Chill until assembly.

Portion crab salad: Spoon crab salad into a chilled small bowl or use a ring mold on the platter to present a neat mound. Reserve garnish crab meat for scattered presentation.

Cut salmon: Pat the 10 ounces sushi-grade salmon dry and cut into 1/2-inch cubes. Keep chilled.

Make poke dressing: In a bowl combine 3 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1 teaspoon honey or mirin, 1/2 teaspoon grated ginger and 2 tablespoons thinly sliced scallion. Whisk to combine.

Toss and rest: Gently toss salmon cubes with the dressing and 1 tablespoon toasted sesame seeds. Fold in optional 1/2 cup diced avocado if using. Cover and refrigerate for at least 10 minutes (up to 30) to let flavors marry, then keep chilled until plating.

Champagne Mignonette

Combine 1/4 cup champagne, 1 tablespoon sherry vinegar, and 2 tablespoons finely minced shallot in a small bowl. Stir in 3/4 teaspoon coarse sea salt and 1/4 teaspoon cracked black pepper. Taste and adjust acidity or salt. Chill at least 15 minutes so flavors meld.

Citrus Soy Sauce

Whisk together 3 tablespoons soy sauce, 2 tablespoons fresh orange juice, 1 tablespoon rice vinegar and 1/2 teaspoon grated ginger. Adjust balance with a little more citrus if you prefer brighter notes. Keep chilled.

Cocktail Sauce

If using store-bought cocktail sauce, stir in 2 tablespoons prepared horseradish to brighten and place in a small serving bowl. Taste and add more horseradish if you want extra heat. Chill.

Butter for Lobster (optional)

Melt 4 tablespoons butter and keep warm in a small bowl for guests who want warm butter for lobster meat.

Assemble the platter: Remove the chilled serving tray from refrigerator. Replenish crushed ice if needed. Arrange components with variety and balance: place oysters on the half shell grouped together, tuck clams and mussels in clusters, arrange prawns and lobster pieces near cocktail sauce and melted butter, place a small bowl or ring-mounded portion of Dungeness crab salad, spoon the salmon poke into a shallow bowl, and scatter any seasonal shellfish around. Garnish with reserved crab meat pieces and parsley sprigs.

Add sauces and lemon: Place small bowls of champagne mignonette, citrus soy, and cocktail sauce on the platter. Arrange lemon wedges around the display.

Serve immediately: Keep platter on a bed of ice and serve immediately to guests. Provide extra bowls for shells, small forks, oyster knives, napkins and chilled plates. Any leftovers of raw items (oysters, poke, sashimi) should be consumed or refrigerated promptly and used within 24 hours per food-safety guidance.