Seafood Tower Recipe

Prepare oysters and clams

Shuck oysters and clams if not already on the half shell. Rinse shells briefly under cold running water to remove grit. Place each on a layer of crushed ice in a shallow pan and set in the refrigerator until assembly. Keep at least 0–2°C (32–36°F).

Prepare king crab legs

If crab legs are frozen, thaw overnight in the refrigerator. Rinse, then using kitchen shears or a heavy knife open the underside of each leg lengthwise to expose meat. Keep warm briefly or place on chilled ice depending on desired serving temperature (we will serve chilled). If you prefer warm, steam 6–8 minutes; for chilled, chill after cooking.

Cook and chill shrimp

In a large pot, bring 2 liters water, 2 tsp salt, bay leaf and peppercorns to a gentle boil. Add shrimp and cook until just opaque, 2–3 minutes depending on size. Immediately transfer shrimp to the ice water bath to stop cooking and preserve texture; cool 3–5 minutes. Drain and refrigerate on a tray until cold. Keep tails on for presentation.

Prepare poaching liquid and ice bath as described above for shrimp. Reserve 1 cup of the ice water for diluting mignonette if needed and to keep bowls chilled during assembly.

Cocktail sauce

If making cocktail sauce fresh: combine 3/4 cup ketchup, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce and 1 tsp lemon juice. Taste and adjust heat with hot sauce. Transfer to a small serving bowl and chill.

Mignonette

Make a classic mignonette: finely dice 2 shallots (about 3 tbsp), mix with 3/4 cup red wine vinegar, 1/4 tsp salt and a few grinds of black pepper. Let sit 15–30 minutes so flavors meld. If mixture is too sharp, dilute with up to 1/4 cup of the reserved ice water. Chill before serving.

Arrange horseradish in a small bowl and provide lemon wedges and chopped parsley for garnish.

Prepare tower stand: place the 3-tier serving stand on a stable table. Fill each tier bowl with a 1–2 inch layer of crushed ice to create a cold bed. Use additional crushed ice in the base to keep temperature consistent.

Top tier (oysters and clams): arrange oysters and clams on the top tier over crushed ice, shucking side up so they sit flat. Sprinkle a few tablespoons of chopped parsley for color. Place a small bowl of mignonette beside them or on the same tier if space allows.

Middle tier (shrimp): neatly fan shrimp around the middle tier with tails out for easy picking. Nestle a small bowl of cocktail sauce in the center and a secondary bowl with prepared horseradish and hot sauce on the side.

Bottom tier (king crab): arrange split king crab legs on the bottom tier, meat-side up so guests can access meat easily. Add lemon wedges around the legs for squeezing.

Final touches: fill any gaps with extra crushed ice to keep everything chilled and attractive. Serve immediately with small forks, oyster knives, napkins and extra bowls for shells or discarded ice.

Food safety note: Keep the assembled tower on ice and do not leave at room temperature for more than 2 hours (1 hour if ambient temperature is above 32°C / 90°F). Discard any shellfish left out beyond this time.