Seafood Tower Recipe

Prepare lobster

Bring a large pot of heavily salted water to a rolling boil. Submerge the live lobster, headfirst, and cook for 8–10 minutes for a 1¼–1½ lb lobster. Remove and immediately plunge into an ice bath to stop cooking. Once chilled, remove tail and claws from shell (leave claw knuckles for presentation if desired) and split tail lengthwise. Chill on ice until assembly.

Cook prawns

Bring a pot of salted water with a slice of lemon to a boil. Add prawns and simmer until just opaque, 2–3 minutes. Immediately transfer to an ice bath to chill. When cold, drain and keep refrigerated until plating.

Shuck oysters

Using an oyster knife, stabilize oyster on a towel. Insert knife at hinge, twist to pop, run blade under top shell to cut adductor, remove top shell. Slide knife under oyster to free from bottom shell, keeping oyster liquor. Place oysters on a bed of crushed ice to keep cold.

Arrange on tower or platter

Fill the base platter or tower tiers with a thick layer of crushed ice to keep everything cold. Position lobster halves prominently, arrange prawns in a fan, and nestle oysters in their shells. Garnish with lemon wedges and dill/chive sprigs. Keep refrigerated until serving.

Thinly slice the madai into 1/8" slices and arrange on a chilled small plate. Season the fish lightly with 1 tsp salt and 1 tsp white pepper. Drizzle the 2 tbs extra-virgin olive oil and 1 tbs yuzu or lemon juice evenly over the slices. Scatter the finely sliced shiso or microgreens on top. Chill briefly (1–2 minutes) then place the plate on the tower adjacent to other chilled items or tuck slices between other components.

Combine the finely diced tuna with 1 tbs soy sauce, 1 tsp toasted sesame oil, 1 tsp grated ginger and 1 tbs sliced scallion in a bowl. Gently fold in the optional diced avocado if using. Taste and adjust seasoning—add a pinch more soy or a squeeze of lemon if desired. Sprinkle with toasted sesame seeds. Spoon the tartare into a small chilled ring mold or bowl and refrigerate until assembly. Place near sashimi on the tower.

Arrange the assorted thinly sliced sashimi on a chilled platter or on the tower in separate small fans or stacks. If desired, lightly brush or drizzle up to 1 tsp olive oil over salmon to enhance sheen. Provide small dishes of soy sauce, a dab of wasabi, and pickled ginger on the side for guests.

Prepare mignonette: finely mince 1 small shallot and combine with 1/3 cup red wine vinegar, 2 tbsp cold water, and 1/2 tsp freshly cracked black pepper. Refrigerate. Provide cocktail sauce in a bowl for prawns and lobster. Place crackers or sliced baguette on a separate plate. Arrange all small condiment bowls on the tiers or around the base of the tower for easy access.

Final check: Ensure all seafood is well chilled on crushed ice, garnish with lemon wedges and dill/chive sprigs, and serve immediately. Instruct guests to use lemon, mignonette, or cocktail sauce with oysters and shellfish, and soy/wasabi with sashimi and tartare.