Lobster, Shrimp, Oysters & Salmon Tartare* Recipe

Prepare proteins

Ensure all seafood is cold. Chop the cooked lobster and shrimp into 1/4–1/2-inch pieces, and finely dice the salmon into similar-size pieces. If using oysters, either chop small oysters roughly or leave whole on the half-shell for serving. Combine lobster, shrimp, oysters and salmon in a chilled bowl and gently toss to mix. Keep refrigerated while you prepare the sauces (about 10 minutes).

In a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, lemon juice and hot sauce (if using). Taste and adjust horseradish for heat or lemon for brightness. Transfer to a serving container and refrigerate until assembly.

In a small jar or bowl, combine minced shallot, red wine vinegar, champagne vinegar, black pepper and sea salt. Stir to dissolve the salt. Let sit at room temperature for 5–10 minutes to mellow and marry flavors. Keep chilled if not using immediately.

Whisk together the mayonnaise, dijon mustard, lemon juice, grated garlic and olive oil until smooth. Season with salt and pepper, tasting and adjusting lemon or mustard to preference. Cover and refrigerate. Aioli can be made up to 24 hours ahead for flavors to develop.

Divide microgreens or baby arugula between 2–4 chilled plates as a base (use more plates for individual portions). Place a metal ring mold (2.5–3 inches) in the center of each plate if you want neat tartare towers. Spoon an even portion of the mixed seafood into the ring and gently press down to compact slightly, then lift the ring to reveal a tidy tower. If serving oysters on the half-shell, arrange them beside the towers.

Dot the plate with small quenelles or spoonfuls of dijon aioli (about 1 tsp per dollop) and place a small spoon of cocktail sauce on the side for dipping. Spoon 1–2 teaspoons of mignonette over any oysters or lightly drizzle a little around the tartare—avoid overwhelming the salmon with too much vinegar.

Finish each tower with a light drizzle (about 1/4 tsp) of extra virgin olive oil, a sprinkle of chopped chives, and a pinch of sea salt flakes. Add a lemon wedge to each plate and serve with toasted sourdough or crackers alongside.

Recommended serving: allow guests to add cocktail sauce, aioli or mignonette to taste. Keep any unused tartare chilled and consume within 2 hours of assembly for best quality.