Grand Plateau Recipe

Prepare oysters

Keep oysters cold on ice until ready. Just before serving, place a bed of crushed ice on a large platter. Arrange oysters in their half shells on the ice. Sprinkle a tiny pinch of sea salt over each oyster and serve with mignonette and lemon wedges.

Prepare lobster

If lobster is not pre-cooked, steam or boil a 1.25–1.5 lb lobster until opaque (about 8–12 minutes depending on size). Cool in an ice bath, then remove meat from tail and knuckles, halve larger pieces for presentation, chill thoroughly. Place halved lobster meat on the platter beside oysters.

Prepare shrimp

If shrimp are raw, poach in gently simmering salted water for 2–3 minutes until pink and opaque. Immediately transfer to an ice bath to stop cooking. Chill, drain, pat dry, and arrange on the platter around the lobster and oysters.

Plate seafood

Keep all seafood chilled until serving. Arrange oysters, lobster halves, and shrimp attractively around a small mound or ring of the salmon tartare (see tartare directions). Place small bowls for the cocktail sauce, dijon aioli, and mignonette on the platter. Garnish with lemon wedges and microgreens.

Work with very cold sushi-grade salmon. Finely dice the salmon into roughly 3–4 mm pieces and place in a chilled bowl.

Add the finely minced shallot, chopped capers, lemon juice, olive oil, 0.5 tsp Dijon mustard, chopped dill, sea salt, and black pepper to the salmon. Gently fold with a rubber spatula until uniformly coated, taking care not to smash the pieces. Taste and adjust seasoning with more lemon or salt if needed.

To plate, use a ring mold (6–7 cm) and press the tartare gently into the mold set on the chilled serving platter or on a small chilled plate. Remove the ring and top with a few microgreens or a drizzle of olive oil. Keep chilled until serving.

In a small bowl, whisk the egg yolk with 1 tsp Dijon mustard and 1 tsp lemon juice until smooth and slightly thickened.

Very slowly, drop by drop, whisk in the neutral oil until the emulsion begins to thicken. Once thickening, continue to add oil in a thin steady stream until incorporated. Whisk in 1 tsp olive oil for flavor, grated garlic, 0.25 tsp salt and 1/8 tsp white or black pepper. Taste and adjust lemon or salt. Chill until service.

If you prefer a quicker version, combine 3 tbsp good mayonnaise with 1 tsp Dijon, 1 tsp lemon juice and the grated garlic; whisk to combine and chill.

In a small bowl, combine 4 tbsp ketchup, 2 tsp prepared horseradish (more to taste), 1 tsp lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce if using. Season with a pinch of salt, stir until smooth, and adjust heat or acidity to taste. Transfer to a small serving bowl and chill briefly.

Combine 3 tbsp red wine vinegar with the finely minced shallot, 1/2 tsp freshly ground black pepper, 1/4 tsp fine sea salt and 1 tsp chopped chives (if using). Stir and let sit at least 10 minutes to mellow. Chill and serve in a small bowl beside the oysters.

Just before serving, top the platter with lemon wedges and microgreens. Ensure sauces are in small bowls placed on the ice so they remain cool. Keep the platter on ice and serve immediately so oysters and tartare stay at safe, cold temperatures.