Seafood Platter For Two Recipe

Make mignonette

Combine red wine vinegar, minced shallot, sugar and cracked black pepper in a small bowl. Stir until sugar dissolves. Taste and adjust acidity or sugar; refrigerate until ready to serve.

Prepare oysters

Arrange a wide shallow platter with a bed of crushed ice. Place shucked oysters on the half shell on the ice to keep cold. Spoon a small amount of mignonette into a few oysters tableside or serve the mignonette in a small bowl so guests can add to taste.

In a mixing bowl combine olive oil, fresh lemon juice, minced garlic, chopped parsley, red pepper flakes and salt. Add cooked shelled clams and toss gently to coat. Let marinate at least 15 minutes at cool room temperature or refrigerate up to 1 hour. Transfer to a small serving dish and keep chilled until plating.

Bring water, white wine, halved lemon, bay leaf and salt to a gentle simmer in a medium saucepan. Add shrimp in a single layer and poach for 2–3 minutes, until pink and just cooked through (internal temperature ~120–135°F/49–57°C depending on preference). Immediately transfer shrimp to an ice bath to stop cooking and chill, about 5 minutes. Drain and refrigerate until plating.

In a bowl whisk together soy sauce, sesame oil, rice vinegar, sesame seeds, sliced green onion and minced red chili. Gently fold in the diced sushi-grade tuna until evenly coated. Keep chilled and cover for up to 30 minutes before serving to let flavors marry.

Crab salad

In a bowl combine lump crab meat, 2 tablespoons mayonnaise, 1/2 tablespoon lemon juice, finely diced celery, 1/2 teaspoon Dijon, chopped chives, 1/4 teaspoon black pepper and 1/2 teaspoon salt. Fold gently to combine - keep some lumps of crab for texture. Adjust seasoning; refrigerate until plating.

Lobster salad

Toss chopped cooked lobster meat with remaining 1 tablespoon mayonnaise, a squeeze of lemon juice, a pinch of salt and a few snips of chives. Keep chilled.

Lobster claws

If not pre-cracked, gently crack lobster claws with a nutcracker or the back of a chef's knife and pry meat out for easy eating. Arrange claws whole on the platter for presentation and serve with remoulade or melted butter on the side.

On a large chilled platter or two smaller plates, arrange crushed ice in separated beds for each component. Place oysters on the ice, then add small mounds or bowls of marinated clams, poached shrimp, tuna poke, crab salad and lobster salad. Arrange lobster claws prominently.

Place small bowls of cocktail sauce and remoulade on the platter. Garnish with lemon wedges and sprigs of fresh dill. Serve immediately with small forks, shell crackers, napkins and optional crackers or sliced baguette on the side.