Plateaux Recipe

Poaching/Boiling Liquid for Lobster and Crab

In a stockpot large enough for lobsters, combine 6 liters water, 1 cup coarse sea salt, 1 tbs black peppercorns, and 3 bay leaves. Bring to a rolling boil over high heat, then add 250 ml white wine and the halved lemons. Keep at a strong simmer while you prepare the seafood.

Drawn Butter (for lobster and crab)

Melt 200 g unsalted butter in a small saucepan over low heat until just melted. Add 2 tbs finely chopped parsley and 1 minced garlic clove, stir and keep warm on the lowest heat (or transfer to a small thermos) so butter stays liquid for serving.

Classic Cocktail Sauce

In a bowl mix 200 g mayonnaise, 1 tbs extra-virgin olive oil, 1 tbs champagne vinegar, 1 tsp Dijon mustard, 2 tsp prepared horseradish, 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or horseradish to preference. Chill until ready to serve.

Cook Lobsters

Bring the prepared poaching/boiling liquid back to a vigorous boil. Grasp each lobster behind the claws and lower head-first into the boiling liquid. Cover and time: boil 8–9 minutes for 1–1.25 lb lobsters. When cooked, shells will be bright red and tail meat opaque. Remove with tongs and transfer to an ice bath for 2 minutes to stop cooking, then drain and set aside to cool slightly for handling.

Cook Crab Legs

If using pre-cooked frozen crab legs, thaw under cold running water. Reheat by placing crab legs in the boiling pot (or steam over simmering water) for 5–7 minutes until heated through. If using raw large crab, add to the boiling liquid and cook 12–15 minutes depending on size. Remove and cool briefly.

Poach Shrimp

Make a court-bouillon by bringing 1.5 liters of water, 1/2 tbs salt, 1/2 lemon (squeezed), and a few peppercorns to a gentle simmer (not a rolling boil). Add shrimp and poach gently until just opaque and firm, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking and retain texture. Drain well before plating.

Shuck Oysters

Keep oysters cold on crushed ice until ready. Use an oyster knife and protective glove: insert the knife at the hinge, twist to pop open, run the blade under the top shell to sever the muscle and remove the top shell. Loosen oyster from the bottom shell and leave it in its liquor. Arrange on crushed ice to keep chilled. Discard any oysters with broken shells or off odors.

Prepare lobster for serving: using kitchen shears or a chef's knife, split each lobster in half lengthwise (or crack claws with a nutcracker) to expose meat. Cut tails into two crosswise pieces for easy picking, leaving meat in shells for presentation. Transfer meat and cracked claws to a platter.

Arrange crab legs: using kitchen shears or crab crackers, partially crack joints so guests can access meat easily. Neatly arrange warmed crab legs around one section of the platter.

Arrange shrimp and oysters: place oysters on the crushed-ice bed with the liquor in their shells. Neatly fan chilled poached shrimp on ice beside the oysters. Tuck lemon wedges around seafood and scatter optional seaweed or decorative greens for presentation.

Add sauces and accompaniments: place small bowls of drawn butter (kept warm), cocktail sauce, and extra mayonnaise-based sauce around the platter. Provide small forks, seafood picks, crab crackers, and napkins.

Final seasoning & serve: sprinkle a few pinches of flaky sea salt on exposed lobster and crab meat if desired, and garnish the drawn butter with a little chopped parsley. Serve immediately while shrimp and oysters are chilled and lobster/crab are warm or slightly cooled (both presentations are classic).