Chilled Shellfish Platter Recipe

Shuck Oysters

Rinse oyster shells under cold running water and scrub to remove debris. Hold an oyster with the hinge toward you using a towel. Insert an oyster knife into the hinge, twist to pop open, then run the knife along the top shell to release. Discard top shell and cut the muscle to free the oyster in the half shell, keeping the liquor. Place oysters on a deep platter over a 1-inch layer of crushed ice and top with additional crushed ice so shells sit stably. Refrigerate on ice until ready to serve (up to 2 hours).

Arrange lemon wedges and a small bowl of mignonette on the ice near the oysters. Sprinkle a light pinch of sea salt over oysters if desired.

Poach Shrimp

Fill a large pot with 8 cups water, add 2 tbs kosher salt, bay leaf and the halved lemon (cut side down). Bring to a gentle boil. Add shrimp and cook just until they turn opaque and curl (about 2–3 minutes depending on size). Do not overcook.

Shock Shrimp

Immediately transfer shrimp to a bowl of ice water to stop cooking; chill for 5 minutes. Drain and peel, leaving tails intact for presentation. Pat dry and refrigerate on a shallow tray over crushed ice until serving.

Serve chilled shrimp fanned around a small bowl of cocktail sauce. If making cocktail sauce from scratch, mix ketchup with prepared horseradish to taste (start with 2 tsp) and a dash of Worcestershire and lemon juice.

Thaw & Chill (if frozen)

If crab legs are frozen, thaw in the refrigerator overnight or under cold running water for 30–60 minutes until pliable. Pat dry.

Serve

If crab legs are pre-cooked (typical), split each leg portion at the knuckle with kitchen shears lengthwise to expose meat for easy eating. Arrange on crushed ice on the platter. Place a small pitcher or ramekin of melted butter and lemon wedges alongside. Garnish with parsley sprigs.

Prepare Lobster Tails

If tails are fully cooked and chilled, split the top of the shell with kitchen shears and pull meat out slightly so it sits on top of the shell for presentation. If chilled raw tails are provided, cook by steaming or boiling (8–10 minutes depending on size) then chill in ice water and refrigerate until cold.

Arrange lobster tails on the ice platter near crab legs with a ramekin of warmed clarified butter and lemon wedges. Sprinkle a tiny pinch of sea salt over the exposed meat just before serving.

On a large serving tray or individual platters, build a 1–2 inch bed of crushed ice. Position oysters, shrimp, crab legs and lobster tails in distinct zones so each item is easy to access. Keep small bowls of mignonette and cocktail sauces recessed into the ice so they stay cold.

Garnish the platter with parsley sprigs and lemon wedges. Place extra napkins, seafood forks, shell crackers and small bowls for discarded shells nearby.

Serve immediately, keeping platter on ice. Estimated safe hold time on ice: up to 2 hours; replenish crushed ice as needed.