The Whale* Recipe

Prepare ice bed and shellfish

Fill a large chilled platter or serving tray with an even layer of crushed ice (about 5 cups). Arrange king crab legs, lobster tails, jumbo shrimp and oysters on the half shell on the ice so each item is secure and chilled. Leave space for small bowls of sauces. Place lemon wedges around the platter and sprinkle chopped parsley over the crab and lobster for garnish.

King crab legs

If legs are pre-cooked and cold, crack portion of shells with a nutcracker or kitchen shears at the thicker joints so guests can access meat easily. If legs are refrigerated whole, split and fan them across the platter. Keep them chilled on the ice until serving.

Lobster tails

If lobster tails are pre-cooked and chilled, split the top shell with kitchen shears and fan the meat slightly out of the shell for presentation; place two tails on the platter. If not cooked, poach tails in simmering salted water (see note) then chill quickly in an ice bath before arranging. Serve with a small bowl of clarified butter on the platter.

Jumbo shrimp

Arrange 12 jumbo cooked shrimp in groups of 3–4 around a small bowl of cocktail sauce so they are easy to grab by the tail. Keep chilled on the ice until serving.

Oysters

Shuck oysters carefully and place each half shell on the ice, ensuring they sit level. Spoon a little mignonette and/or place small spoons near the oysters for serving. Provide lemon wedges and hot sauce on the side. Keep oysters on ice and serve immediately once arranged.

Make classic cocktail sauce

Combine 1/2 cup ketchup, 3 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce and 1/4 teaspoon salt in a bowl. Taste and adjust heat or horseradish level to preference. Transfer to a small serving bowl and chill until plating.

Make creamy horseradish sauce

Whisk 3 tablespoons prepared horseradish with 3/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust acidity or heat. Chill in a small bowl until ready to serve.

Make mignonette

Combine 3/4 cup red wine vinegar with 1 tablespoon finely minced shallot, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sugar (optional). Stir and let rest at room temperature for at least 10 minutes to marry flavors, then chill briefly and spoon into a small bowl for the oyster station.

Clarified butter

If using unsalted butter, melt gently in a small saucepan and skim foam; keep warm. For chilled service, melt and then let cool slightly before transferring to a small dipping bowl; keep covered until plating. Alternatively use pre-clarified butter warmed and then cooled slightly so it remains liquid for dipping.

Finishing and plating sauces

Place cocktail sauce, creamy horseradish sauce, mignonette and clarified butter in small bowls and nestle them into the ice bed on the platter. Add a small dish of hot sauce and extra lemon wedges nearby.