Name: Mon Ami Gabis Grand Plateau Chilled Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 8 each live oysters on the half shell (shucked, on ice); 8 oz cooked lobster meat, chilled and roughly chopped; 8 each large cooked shrimp (peeled, deveined, tails optional), chilled; 6 oz fresh salmon (sushi-grade), finely diced; 0.25 cups finely diced cucumber (seeds removed); 2 tbs finely diced shallot; 1 tbs capers, drained and chopped; 2 tsp fresh chives, finely snipped; 1 tbs fresh lemon juice; 1 tbs extra virgin olive oil; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 0.5 cups mayonnaise (preferably full fat); 1 tsp Dijon mustard; 0.5 tbs fresh lemon juice; 0.5 tsp garlic, very finely grated or minced; 0.125 tsp salt; 0.0625 tsp freshly ground black pepper; 0.25 cups ketchup; 1 tsp prepared horseradish (adjust to heat); 0.5 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.125 tsp hot sauce (optional); 0.0625 tsp salt; 2 tbs champagne or white wine vinegar; 1 tbs finely minced shallot; 0.5 tsp finely ground black pepper; 1 tsp finely chopped fresh parsley (optional); 0.125 tsp pinch of sugar; 0.0625 tsp sea salt

Method

Seafood

Prepare oysters

Keep oysters chilled on ice until ready to serve. If shucking yourself, carefully shuck and place each oyster on the half shell on a bed of crushed ice. Cover and refrigerate until plating.

Prepare lobster

If using pre-cooked lobster, drain any liquid, pat meat dry, remove cartilage and shell fragments, then roughly chop into 1/2" pieces. Lightly season with the indicated 1/8 tsp sea salt and a few grinds of black pepper. Chill until assembly.

Prepare shrimp

If shrimp are cooked and chilled, pat dry, trim any tails if desired, and arrange on ice. Optionally season lightly with a pinch of sea salt. Keep refrigerated.

Keep salmon chilled

Use sushi-grade salmon. Finely dice the salmon into approximately 1/4" pieces, place in a bowl, and keep chilled while you prepare the tartare mix. Do not add acid directly to salmon until assembling to maintain texture.

Salmon Tartare Mix

In a medium bowl combine the diced salmon, diced cucumber, finely diced shallot (2 tbs), chopped capers, and snipped chives. Add 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Gently fold until evenly coated being careful not to overwork the fish. Taste and adjust salt or lemon. Chill briefly (5–10 minutes) while you finish sauces.

Dijon Aioli

Whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tablespoon lemon juice and 1/2 tsp grated garlic in a small bowl. Season with 1/8 tsp salt and a pinch of black pepper. Taste and adjust acidity or mustard to preference. Transfer to a squeeze bottle or small serving ramekin and refrigerate until serving.

Cocktail Sauce

Stir together 1/4 cup ketchup, 1 tsp prepared horseradish, 1/2 tablespoon lemon juice, 1/2 tsp Worcestershire sauce and 1/8 tsp hot sauce (if using). Season with a pinch of salt. Taste and increase horseradish or hot sauce if you prefer more heat. Refrigerate until serving.

Mignonette

Combine 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon freshly ground black pepper, 1 teaspoon chopped parsley (optional), pinch of sugar and a small pinch of sea salt in a small bowl. Mix and let sit at least 10 minutes for flavors to marry. Keep chilled.

Assembly & Serving

Prepare a large shallow serving platter. Spread the crushed ice (4 cups) evenly to create a chilled bed. Arrange oysters on the half shell over one side of the ice. In small piles around the platter arrange the chopped lobster meat and shrimp (in separate clusters) on ice or in small bowls set into the ice.

Spoon the salmon tartare into a ring mold (about 2" diameter) or form small quenelles with a wet spoon and place onto the ice or on small chilled spoons/plates. Garnish tartare with a few microgreens or dill and a light drizzle of olive oil if desired.

Place the Dijon aioli, cocktail sauce and mignonette in three small ramekins and set them on the platter for guests to share. Add lemon wedges around the platter.

Finish with additional microgreens, cracked black pepper over the salmon tartare, and a light sprinkle of sea salt on lobster/shrimp if needed. Serve immediately with chilled glasses and small forks/seafood picks. Advise guests that the salmon tartare is served raw.