Homard, Crabe, Huîtres Et Crevettes Recipe

Prepare boiling water

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons of coarse salt.

Cook lobster

Reduce lobster to room temperature if refrigerated. Holding the lobster firmly, plunge it headfirst into the boiling water. Cover and begin timing when the water returns to a boil. For a 1–1.25 lb (450–560 g) lobster, boil 8–10 minutes for shell-only cooking (meat fully cooked). If cooking two lobsters at once, add 1–2 minutes. The shell should be bright red and meat opaque.

Rest and serve

Remove lobster with tongs and transfer to a bowl. Let rest 3 minutes. Crack claws and tail using a cracker or kitchen shears, or halve the lobster lengthwise for easier eating. Serve with 60 g melted unsalted butter and lemon wedges.

If raw - cook crab (optional)

If using live or raw crabs, steam or boil according to weight until shells are bright and meat is opaque (typically 10–12 minutes for small crabs). If using pre-cooked crab legs or meat, proceed to step below.

Prepare crab dip

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 tablespoon finely chopped chives, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Gently fold in 300 g of picked crab meat, taking care not to overwork so lumps remain. Chill briefly if desired.

Serve

Arrange crab meat or cracked legs on the plate. Spoon the crab dip alongside or lightly coat the meat. Offer extra lemon wedges.

Prepare mignonette

In a small bowl combine 3 tablespoons red wine vinegar, 1 tablespoon finely minced shallot and 1/2 teaspoon freshly ground black pepper. Stir and let sit at least 5 minutes to meld.

Shuck oysters

Place a thick towel on the work surface. Hold an oyster cup-side down, insert an oyster knife at the hinge, twist to pop open, slide the knife under the top shell to sever the muscle and remove top shell. Run the knife under the oyster to free it from the bottom shell but keep it sitting in its liquor. Repeat for all oysters.

Plate oysters

Spread crushed ice on a serving dish. Nestle oysters into the ice, top each with a small spoonful of mignonette (or serve mignonette on the side). Keep chilled until served.

Poaching liquid

In a medium saucepan combine 1 liter water (or enough to cover shrimp), 1 tablespoon kosher salt, sliced lemon and 1 bay leaf. Bring to a gentle simmer — do not boil vigorously.

Poach shrimp

Add 8 large peeled and deveined shrimp (tail-on) to the simmering liquid. Poach just until the shrimp turn pink and opaque, about 2–3 minutes depending on size. Immediately remove shrimp with a slotted spoon and transfer to an ice bath to stop cooking and firm the texture.

Serve shrimp

Drain and pat shrimp dry. Arrange on plate with cocktail sauce for dipping and lemon wedges.

Assemble platter

On a small chilled platter arrange crushed ice as a bed. Place the rested lobster (cracked or halved) prominently, cluster the crab meat or legs, nestle 6 oysters on the half shell into the ice, and fan the chilled shrimp alongside. Garnish with microgreens or parsley and extra lemon wedges. Place small bowls of melted butter, cocktail sauce and remaining mignonette on the platter for guests.

Final notes

Keep cold items on ice and serve immediately. Ensure all seafood is cooked to safe temperatures where applicable (lobster and shrimp opaque, crab cooked if raw initially).