Grand Seafood Tower Recipe

Maine lobster

If lobster is live, bring a large pot of heavily salted water to a rolling boil. Plunge lobster headfirst and cook 8–12 minutes depending on weight (1–1.5 lb = ~8–9 min; 1.5–2 lb = ~10–12 min). Remove, cool in an ice bath, then crack claws and tail and remove meat. Chill lobster meat completely, then cut tail into 1-inch medallions and split claws for presentation. Reserve shells for display if desired.

Boiled shrimp

Bring a pot of salted water with a halved lemon and a few peppercorns to a boil. Add shrimp and cook until pink and opaque, about 2–3 minutes for large shrimp. Immediately transfer to an ice bath to stop cooking. Once chilled, peel and devein if not already done, leaving tails on for presentation. Refrigerate until assembly.

Oysters

Shuck oysters just before service. Clean shells under cold water. Keep oysters on a bed of crushed ice in the refrigerator until assembly. Maintain any oyster liquor in the shell.

Mussels

Rinse mussels well, debeard if necessary, discard any open mussels that don't close when tapped. In a covered pot with 1/2 cup water, 1 tbsp white wine (optional) and a squeeze of lemon, steam mussels over high heat until they open, 4–6 minutes. Discard any that remain closed. Cool slightly and keep refrigerated until building the tower.

Peruvian scallops

If serving raw and sushi-grade, slice each scallop into medallions or serve as whole adductor muscles. Briefly chill on ice. If desired, dress scallops just before plating with a few drops of lime and a pinch of sea salt.

Tuna tartare

Dice sushi-grade tuna into 1/4-inch cubes. In a bowl combine soy sauce, sesame oil, rice vinegar, 1 tbsp olive oil, minced shallot, capers (roughly chopped), and half the chives. Gently fold in tuna and season with a pinch of salt and pepper to taste. Cover and keep chilled until assembly. Portion into small ring molds or keep in bowl for plating.

Smoked trout dip

In a bowl combine flaked smoked trout, softened cream cheese, mayonnaise, Greek yogurt, chopped dill, remaining chives, a squeeze of lemon, and black pepper. Mix until homogenous but slightly chunky. Taste and adjust salt/pepper. Transfer to a small service bowl and chill until ready.

Cocktail sauce: In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, Tabasco, and a squeeze of lemon. Taste and adjust heat or horseradish level. Refrigerate until service.

Optional hot mignonette for oysters: Combine 2 tbsp red wine vinegar or rice vinegar with 1 tbsp finely minced shallot, a pinch of salt, and 1/2 tsp freshly ground black pepper. Add a dash of hot sauce if desired. Keep chilled.

Lemon/lime wedges: Quarter lemons and slice lime for garnish. Keep chilled.

Prepare the presentation stand or a large platter. Build a 1–2 inch bed of crushed ice on the bottom plate to keep seafood cold. Arrange mixed seaweed or salad greens on top of the ice as a decorative bed if using.

Place a shallow bowl or small bowl of smoked trout dip toward the center of the tower base so guests can access it. Surround the bowl with crackers or toasted baguette slices.

Arrange the lobster pieces prominently near the top or front of the tower: lobster tail medallions and claw meat. Nestle lobster shells into the ice for height if desired.

Place oysters on the half shell on the top two tiers or around the bowl, spaced on the crushed ice so they remain level and stable. Add small spoonfuls of mignonette or allow guests to add condiments themselves.

Fan the boiled shrimp around the outer edge of a tier or platter, tails out for easy picking. Place small forks nearby or provide cocktail forks.

Position the steamed mussels grouped together on the ice, shells arranged for easy access. Add a sprinkle of chopped parsley over mussels for color.

Arrange Peruvian scallops in small clusters near the tuna tartare or on individual spoons/cups for easy tasting. Add a light squeeze of lime over the scallops just before serving.

Spoon the tuna tartare into a small mound or in ring molds and place on the tower where guests can serve themselves, garnish with remaining chives.

Tuck lemon and lime wedges around the tower. Place cocktail sauce, extra hot sauce, and any additional condiments in small bowls around the platter.

Garnish the whole tower with chopped parsley and additional dill near the smoked trout dip. Keep the assembled tower on a chilled surface and replenish ice as needed. Serve immediately.