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Restaurants›Moxies Boston Seaport Restaurant›Seafood Platter Recipe

Seafood Platter Recipe

Inspired by Moxies Boston Seaport Restaurant

Time1h

Serves2

our signature platter with east coast oysters on a half shell, marinated clams, poached shrimp, tuna poke, crab salad, lobster claws, lobster salad, house-made mignonettes & sauces

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Ingredients

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Oysters & Mignonette

12 each East coast oysters (half shell)

1/4 cups red wine vinegar

2 tbs Shallot, finely minced

1/2 tsp Black pepper, crushed

1/4 tsp Sea salt

Marinated Clams

12 each Fresh clams (cherrystone or littleneck), shucked

1/4 cups Extra virgin olive oil

2 tbs Fresh lemon juice

1 tsp Garlic, minced

2 tbs Fresh parsley, chopped

1/4 tsp Red pepper flakes

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Poached Shrimp

12 each Large shrimp, shell on, deveined

6 cups Water

1/2 cups White wine

2 each Bay leaf

1 each Lemon, halved

1 tbs Kosher salt

Tuna Poke

8 oz Sushi-grade tuna, 1/2 inch dice

1 1/2 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tbs Scallion, thinly sliced

1/2 tsp Sesame seeds, toasted

1/2 tsp Serrano or jalapeño, seeded and minced

1/2 tsp Honey or mirin (optional, for balance)

2 tbs Cucumber, small dice (optional)

Crab Salad

8 oz Cooked lump crab meat, picked over

3 tbs Mayonnaise

1 tsp Dijon mustard

2 tbs Celery, finely diced

1 tbs Fresh chives, chopped

1 tbs ReaLemon lemon juice

1/4 tsp Old Bay seasoning

1/4 tsp Salt & pepper

Lobster (Claws & Salad)

4 each Lobster claws, cooked and chilled

8 oz Cooked lobster meat, chopped (for salad)

3 tbs Mayonnaise (for lobster salad)

1 tsp Lemon zest

1 tbs Tarragon or chives, chopped

2 tbs Celery, finely diced (for lobster salad)

1/4 tsp Salt & pepper

Sauces & Garnishes

1/2 cups Prepared cocktail sauce

1/2 cups Remoulade (or aioli)

6 each Lemon wedges

6 each Fresh dill sprigs

6 cups Crushed ice (for serving bed)

Method

Oysters & Mignonette

Make mignonette

In a small bowl combine red wine vinegar, minced shallot, crushed black pepper and sea salt. Stir and refrigerate for at least 15 minutes to let flavors meld. Taste and adjust seasoning.

Shuck oysters

Keep oysters cold on ice until ready. Using an oyster knife, hold oyster flat side up, insert knife at hinge, twist to pop, run blade under top shell to detach. Remove top shell, loosen oyster from bottom shell but leave oyster in its liquor. Arrange on crushed ice and serve a spoonful of mignonette on each oyster or serve mignonette on the side.

Marinated Clams

Prepare marinade by whisking together olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, kosher salt and black pepper in a bowl until combined.

Add shucked clams to the marinade, toss gently to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours to let flavors infuse. Drain slightly before placing on the platter, reserving a small amount of marinade to drizzle.

Poached Shrimp

Bring water, white wine, bay leaves, halved lemon and kosher salt to a gentle simmer in a medium saucepan. Taste for seasoning; it should be slightly salty like seawater.

Add shrimp, return to a gentle simmer and poach until shrimp turn pink and opaque and curl into a loose C, about 2–3 minutes depending on size. Do not overcook.

Use a slotted spoon to transfer shrimp to an ice bath to stop cooking. Chill completely, then peel (if desired) leaving tails on for presentation. Refrigerate until assembling platter.

Tuna Poke

Combine diced sushi-grade tuna, soy sauce, sesame oil, sliced scallion, toasted sesame seeds, minced serrano (or jalapeño) and honey or mirin in a bowl. Gently fold in optional diced cucumber.

Cover and chill for 10–15 minutes to let flavors marry. Keep chilled until plating. Taste and adjust soy or sesame to preference.

Crab Salad

Gently fold together lump crab meat, mayonnaise, Dijon mustard, diced celery, chopped chives, lemon juice and Old Bay. Season with salt and pepper to taste.

Chill for at least 15 minutes to let flavors meld. Keep covered in refrigerator until ready to assemble on platter.

Lobster (Claws & Salad)

If claws are pre-cooked, chill thoroughly. For lobster salad, combine chopped cooked lobster meat with mayonnaise, lemon zest, tarragon or chives, diced celery and salt & pepper; fold gently to keep chunks intact.

Chill lobster salad for 15 minutes before plating. Arrange whole claws on the platter and spoon lobster salad in a small bowl or ring on the platter.

Sauces & Assembly

Prepare a large serving tray by spreading a 1–2 inch bed of crushed ice to keep seafood cold. Arrange oysters on the ice so they sit level. Place small ramekins or spoons with mignonette nearby if not spooned onto oysters.

Arrange marinated clams, poached shrimp, tuna poke (in a small bowl or quenelle), crab salad (in a small bowl or quenelle), lobster claws and lobster salad attractively around the platter. Leave space for lemon wedges and sauce ramekins.

Place cocktail sauce and remoulade in ramekins. Garnish platter with lemon wedges and dill sprigs. Drizzle a little reserved clam marinade lightly over the clams if desired.

Serve immediately with small forks, oyster knives, crackers or toast points and extra napkins. Keep platter on ice while serving so raw and chilled items stay safe.