Name: JOEY Mayfields Seafood Tower Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 each large cooked lobster (split & chilled); 12 each jumbo shrimp (peeled, deveined, tails on if preferred); 8 each large sea scallops; 12 each fresh oyster on the half shell; 2 pieces large king crab legs (cooked, split); 8 cups ice (for bed); 6 each fresh lemon wedges; 0.5 cups microgreens or parsley (for garnish); 1 cup cocktail sauce; 0.75 cup classic mignonette (shallot + vinegar); 0.5 cup lemon aioli (or garlic aioli); 0.5 cup unsalted butter (for lobster/crab dipping), melted; 2 tsp hot sauce (optional); 1 tsp sea salt; 0.5 tsp coarse black pepper; 0.5 cup ketchup; 2 tbs prepared horseradish; 1 tsp Worcestershire sauce; 1 tbs fresh lemon juice; 0.5 tsp hot sauce (optional); 0.5 cup red wine vinegar; 2 tbs shallot (finely minced); 0.5 tsp fresh cracked black pepper; 0.25 tsp pinch sugar (optional); 0.5 cup mayonnaise; 1 tbs fresh lemon juice; 1 tsp garlic (minced); 0.25 tsp salt; 0.125 tsp black pepper

Method

Shellfish Platter

Prepare ice bed

Arrange a large shallow platter or tiered server and fill the bottom with crushed ice (about 6–8 cups) to keep seafood chilled and stable.

Chill seafood

Ensure all seafood is fully chilled before plating. If you have leftover cooked shellfish, refrigerate until cold. For best texture, cook shrimp and scallops fresh then chill quickly in an ice bath (see next steps).

Cook shrimp

Bring a large pot of salted water to a rolling boil with a halved lemon and a bay leaf (optional). Add shrimp and cook 1.5–2 minutes until just pink and opaque. Immediately transfer to an ice bath to stop cooking. Drain and chill completely.

Cook scallops (sear option)

If you prefer served cold and slightly cooked, pat scallops dry and sear 30–45 seconds per side in a hot skillet with a little oil until lightly golden and just cooked through. Immediately cool on a tray then refrigerate. Alternatively, serve scallops raw as ceviche if desired—ensure very fresh scallops and treat separately.

Prepare lobster and crab

If lobster and king crab legs are not already cooked, steam or boil them until just cooked through (lobster 8–12 minutes depending on size; crab legs 5–7 minutes if pre-frozen and thawed). Chill completely, then split lobster down the center and crack crab legs along the shell for easy access to meat.

Shuck oysters

Shuck oysters on the half shell, keeping their liquor. Place each oyster on a small bed of crushed ice in the platter to stabilize. If you’re uncomfortable shucking, buy pre-shucked oysters on shell from a reputable fishmonger.

Assemble tower

On the chilled ice bed, arrange items in tiers or clusters: bottom tier—crab legs and lobster halves; middle tier—bowls of cocktail sauce, mignonette, and aioli plus shrimp laid around bowls; top tier—oysters and scallops. Garnish with lemon wedges and microgreens. Keep everything cold; add more crushed ice as needed during service.

Sauces & Condiments

Cocktail sauce (quick)

If using store-bought cocktail sauce, transfer to a serving bowl and chill. If making from scratch: whisk together ketchup (1/2 cup), prepared horseradish (2 tbs), Worcestershire (1 tsp), lemon juice (1 tbs) and optional hot sauce (1/2 tsp). Taste and adjust heat or horseradish level. Chill.

Classic mignonette

Combine red wine vinegar (1/2 cup), finely minced shallot (2 tbs), cracked black pepper (1/2 tsp) and a pinch of sugar (optional). Stir and let rest for at least 10 minutes to allow flavors to meld. Chill before serving.

Lemon aioli

Whisk mayonnaise (1/2 cup) with lemon juice (1 tbs), minced garlic (1 tsp), salt (1/4 tsp) and a pinch of pepper. Adjust acidity and seasoning to taste. Chill until service.

Clarified butter

Melt unsalted butter (1/2 cup) gently and skim foam; keep warm in a small container placed in hot water for serving. Optionally add a squeeze of lemon and a pinch of sea salt and pepper.

Finishing condiments

Place sauces into small bowls or ramekins and set among the seafood tiers. Provide extra lemon wedges, hot sauce, and additional sea salt and cracked pepper at the table.

Service & Timing

Timing: Start by cooking lobster/crab if needed, then shrimp and scallops so they have time to chill. Shuck oysters just before assembly. Total active cook time is about 30–40 minutes depending on shellfish; chilling and assembly add another 30 minutes. See estimated time below.

Serving: Keep the tower on the ice bed while serving. Provide small forks, oyster forks, nutcrackers or shell crackers, and small plates. Encourage guests to take from the top down so delicate items remain chilled and intact. Replenish crushed ice if it melts.

Storage: Leftover cooked shellfish should be stored in a covered container in the refrigerator and consumed within 1–2 days. Do not store shellfish in standing water; keep on ice or drained.