Oysters, Shrimp Cocktail, King Crab Legs, Lobster Recipe

Prepare ice platter

Cover a large serving platter or tray with crushed ice to create a cold bed for the shellfish. Reserve a bowl of crushed ice to top with oysters after shucking so they stay cold.

Chill seafood

If any cooked shrimp, crab legs, or lobster are not cold, place them on a tray over ice and refrigerate until chilled (at least 30 minutes). This platter is best served cold.

Arrange shellfish

Place oysters on half shells on the ice or on a bed of coarse sea salt to stabilize them. Arrange shrimp in a ring or rows. Position king crab legs and halved lobster bodies prominently. Tuck lemon wedges around the platter and place sauce bowls nearby.

Combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and sea salt in a small bowl. Taste and adjust heat by adding more horseradish or hot sauce, or more lemon for brightness. Cover and refrigerate until serving. Stir before serving.

In a small bowl combine red wine vinegar, minced shallot, black pepper, and salt. Let the mixture rest at least 10 minutes for flavors to meld. Keep chilled. Spoon a small amount over each oyster just before eating.

Melt the butter gently in a small saucepan over low heat until completely liquid but not browning. Stir in the lemon juice, salt, and optional parsley. Keep warm over the lowest heat or transfer to a small serving pitcher set over a tea light to keep warm.

Shuck oysters just before serving: hold oyster flat-side up on a towel, insert oyster knife at the hinge, twist to pop open, cut the top muscle, and run the knife under the oyster to detach it from the bottom shell. Discard top shell, place oyster on the chilled bed, and spoon a small amount of mignonette or a lemon wedge at the side.

For shrimp: if shrimp are raw, poach them quickly (see optional poaching step). If already cooked and chilled, arrange around cocktail sauce. Serve with cocktail forks.

For king crab legs: if not fully pre-split, use kitchen shears to cut along the length of each leg to expose meat, or provide crab crackers and picks. Warm briefly (2–3 minutes) in a steamer if you prefer warm crab; otherwise serve cold.

For lobster: if whole cooked lobster, split in half lengthwise or crack claws with a mallet so diners can access meat. Serve with warm drawn butter and lemon wedges.

Garnish platter with additional crushed ice as needed and extra lemon wedges. Provide small bowls of cocktail sauce, mignonette, and drawn butter. Provide napkins, seafood picks, and instructions for diners: oysters with mignonette or lemon, shrimp with cocktail sauce, crab and lobster with drawn butter.

Fill a wide pot with water, add 1 tablespoon salt, 1 lemon halved, and a bay leaf. Bring to a boil, reduce to a simmer, and add shrimp. Cook until shrimp turn pink and just opaque (2–3 minutes for large shrimp). Immediately plunge into an ice bath to stop cooking. Drain and chill on ice before serving with cocktail sauce.