J-prime Seafood Tower Recipe

Prepare lobster and crab

If lobster and crab are precooked, split the lobster lengthwise and remove meat from tail and claws; reserve shells for presentation. Split king crab legs along the top shell to expose meat and cut into serving-sized pieces. Chill all in the refrigerator.

Cook and chill shrimp

Bring a large pot of salted water to a rolling boil. Add shrimp and cook 1.5–2 minutes until just opaque. Immediately transfer to an ice bath to stop cooking. Drain and chill.

Steam clams

Steam clams in a covered pot with 1/2 cup water until they open (3–6 minutes). Discard any that do not open. Chill on ice.

Shuck oysters

Shuck oysters on the half shell, keeping liquor in the shell. Rinse shells if needed and nestle each oyster on crushed ice to keep cold.

Assemble smoked salmon

Fold smoked salmon slices into loose rosettes and chill on a tray until assembly.

In a small bowl, whisk together soy sauce, sesame oil, lime juice, sliced scallion, toasted sesame seeds, salt, and black pepper. Taste and adjust seasoning. Gently toss diced sushi-grade tuna with the dressing just before assembly and keep chilled.

Combine red wine vinegar, minced shallot, black pepper and a pinch of sugar in a small bowl. Let sit 10–15 minutes for flavors to meld. Refrigerate until service.

Prepare ice bed and tower stand

Choose a 2–3 tiered seafood tower stand or use stacked platters/bowls. Fill the bottom platter with a 1–1.5 inch layer of crushed ice to keep seafood cold. Arrange additional crushed ice between tiers as needed.

Arrange seafood on tiers

Bottom tier: place large items that need the most support (lobster halves with exposed meat, king crab sections) and a small bowl of crushed ice to nestle oysters. Middle tier: arrange shrimp in a ring, clams, and smoked salmon rosettes. Top tier: present tuna tartare in a small chilled ring mold or ramekin, surrounded by microgreens and dill sprigs. Distribute oysters across tiers on beds of ice so they sit level.

Add sauces & garnishes

Place small bowls of cocktail sauce, mignonette, and Old Bay aioli around the tower. Add lemon wedges, additional dill sprigs, microgreens, and seaweed salad (if using) as a decorative cold bed on one tier. Set toasted buttered baguette slices alongside on a separate plate.

Service

Keep the tower on crushed ice and serve immediately. Provide small forks, oyster knives, napkins, and plates. Instruct guests to dress tuna tartare lightly with extra soy or lime if desired and to squeeze lemon over shellfish before eating.