Grand Seafood Plate Recipe
Poached Shrimp, Mussels, Lobster, Salmon, Tuna Crudo, Raw Oysters, Raw Littleneck Clams, Horseradish Aioli, Mignonette, Lemon, Fresh Bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Grand Seafood Plate
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Sauces
Garnishes
Method
Seafood Preparation
Poach the Shrimp
In a pot of boiling salted water, add the shrimp and poach for 2-3 minutes until they turn pink and opaque. Remove and set aside.
Cook the Mussels
In a separate pot, add a cup of water and bring to a boil. Add the cleaned mussels, cover, and steam for 5-7 minutes or until they open. Discard any that do not open.
Prepare the Lobster
If using a whole lobster, cook it in salted boiling water for 12-15 minutes. Once cooked, remove from water, cool, and shell the meat. Cut into bite-sized pieces.
Slice the Fish
Using a sharp knife, slice the salmon and tuna into thin sashimi-style pieces.
Prepare the Oysters and Clams
Make sure the oysters and clams are thoroughly cleaned. Arrange on a platter with the shells intact.
Sauce Preparation
Make Horseradish Aioli
In a bowl, combine mayonnaise, horseradish, and a pinch of salt. Mix well and adjust seasoning to taste.
Prepare Mignonette
In another bowl, combine finely chopped shallots, red wine vinegar, and freshly ground black pepper. Stir well and set aside.
Serving
Arrange the Seafood
On a large platter, arrange the poached shrimp, mussels, lobster pieces, salmon, tuna, oysters, and littleneck clams attractively.
Add Garnishes
Serve the seafood with lemon wedges and fresh bread on the side.
Serve with Dips
Place the horseradish aioli and mignonette in small bowls for dipping.