Classic For 2 Recipe

Prepare ice bed and lobster

Pile crushed ice on a wide, shallow platter or chilled serving dish to create a firm bed. If lobster is not already cooked, bring a large pot of salted water to a boil and cook a 1 1/4–1 1/2 lb lobster for 8–10 minutes until shell turns bright red; immediately cool in an ice bath for 5 minutes. Halve the lobster lengthwise, remove tomalley if desired, and chill thoroughly. Place the halved lobster on the ice bed, meat side up.

Prepare oysters and clams

Keep oysters and littleneck clams cold until ready to shuck. Scrub shells under cold running water. Using an oyster knife and a towel, shuck oysters one at a time: slide knife along hinge to pop, cut top muscle, loosen from bottom shell, and transfer to the half shell, keeping liquor in shell. Place oysters on the ice bed, spread evenly. For littleneck clams, open carefully with a small shucking knife, loosen the muscle, keep clam in its half shell, and arrange with oysters on the ice.

Prepare shrimp

If shrimp are raw, bring salted water to a boil, add shrimp and cook 1–2 minutes until pink and curled; immediately plunge into ice water to stop cooking. Peel leaving tail on (optional). Chill and place shrimp on the ice bed near the lobster.

Prepare octopus

If octopus is not cooked: simmer cleaned octopus in gently simmering water with a wine cork (optional) for 45–60 minutes until tender; cool in its cooking liquid, then chill. Slice the tentacle into 6 medallions (or cut into 6 bite pieces). Dress each piece lightly with a pinch of sea salt and a small toss of chopped parsley. Arrange 6 pieces on the icebed or on a small dish placed on the platter.

Cocktail sauce

In a small bowl, combine ketchup (6 tbsp), prepared horseradish (2 tsp), Worcestershire sauce (1 tsp) and a few grinds of black pepper. Taste and adjust heat with more horseradish if desired. Transfer to a small serving ramekin and chill briefly before serving.

Mignonette

Finely mince 1 tablespoon shallot (approximately) and combine with 1 tablespoon red wine vinegar, a pinch of sea salt, and a few grinds of black pepper. Let sit 5–10 minutes to meld. Spoon into a small ramekin.

Anchovy rouille

If using prepared anchovy rouille: warm slightly to take chill off, then place a small spoonful onto the platter in a ramekin. If making a quick rouille: mash 1 anchovy fillet with 1 small clove garlic and 1 tbsp olive oil to form a paste; fold into 2 tbsp mayonnaise and season with black pepper. Spoon into a ramekin. This will be served with the octopus pieces and lobster as a savory accent.

Arrange lemon wedges around the platter and sprinkle a little chopped parsley over the octopus and lobster for color. Place crackers or baguette slices in a small bowl or on a separate plate. If using seaweed or parsley bed, tuck it around the ice edges to hide crushed ice and add visual interest.

Final assembly: ensure all items are cold; position oysters and clams so each guest can reach a variety; place shrimp near the cocktail sauce, octopus with the rouille, and lobster prominently. Serve immediately with small forks, seafood picks, and napkins.