Seafood Station Recipe

Prepare bed and arrange oysters

Fill a long serving tray with a thick layer of crushed ice to create a stable cold bed. Place shucked oysters on their half shells on the ice with the deeper (meat) side up, spacing them evenly.

Garnish the tray with lemon wedges and parsley sprigs. Provide cocktail forks or small spoons and place mignonette and sauces nearby for guests.

Classic shallot mignonette

Combine minced shallots, red wine vinegar, champagne vinegar, sugar, cracked black pepper, and kosher salt in a small bowl. Stir to dissolve sugar and salt. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning; keep chilled until service.

Citrus soy for poke

Whisk together low-sodium soy sauce, toasted sesame oil, rice vinegar, mirin, fresh lime juice and sambal (if using). Taste and adjust acidity or heat. Reserve a few tablespoons for tossing the tuna and the rest for serving.

Horseradish cocktail sauce

Mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and salt in a bowl. Chill and transfer to a squeeze bottle or small bowl for service.

Lemon aioli

Whisk mayonnaise with lemon zest, lemon juice, grated garlic, smoked paprika and salt until smooth. Adjust lemon, garlic or salt to taste. Chill until service; use for crab and lobster salad and as a dipping sauce for claws.

If clams are not already cooked, steam clams in a covered pot with a splash of water until shells open, then chill. For pre-cooked chilled clams, mix olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, salt and pepper in a bowl. Add clams and toss gently to coat. Marinate in the refrigerator for at least 30 minutes, up to 2 hours. Serve chilled on ice.

Make poaching liquid

In a large pot bring water, white wine, bay leaves, peppercorns, lemon slices and kosher salt to a gentle simmer (do not a rolling boil).

Add shrimp in a single layer and poach until they turn pink and are just cooked through, about 2–3 minutes depending on size. Remove immediately with a slotted spoon and transfer to an ice bath to stop cooking.

Once chilled (about 3 minutes in ice bath), drain and refrigerate. Arrange on crushed ice at the station and serve with horseradish cocktail sauce and lemon wedges.

Keep tuna cold until ready to assemble. In a chilled bowl, toss diced ahi with 3 tablespoons of the citrus soy, chopped green onions, toasted sesame seeds and diced cucumber if using. Finish with a small drizzle (1/2 tsp) of sesame oil and a squeeze of lime to taste. Taste and adjust seasoning; keep refrigerated and serve in small bowls or on chilled spoons.

Gently fold lump crab meat with lemon aioli, diced celery, chopped chives, Old Bay seasoning, salt and pepper. Keep the mixture light and avoid overmixing so lumps remain. Chill at least 20 minutes to let flavors marry. Serve chilled in a bowl with small spoons or in lettuce cups.

If claws are cold and precooked, arrange them on crushed ice. For lobster salad, gently combine picked lobster meat with lemon aioli, diced celery and chives; season lightly with salt and pepper. Chill 20–30 minutes. Place lobster salad in a bowl and arrange claws around it. Garnish with microgreens and lemon wedges.

Provide small forks and napkins. Set lemon aioli and cocktail sauce nearby for dipping.

Top serving platters with an additional layer of crushed ice to keep items cold. Group similar items (oysters and mignonettes; shrimp and cocktail; lobster and aioli; poke and spoons) for easy guest access.

Label each item clearly and replenish ice and seafood as needed. Keep all raw items (oysters, poke) on ice and covered until service. Discard any shellfish left out over 2 hours at room temperature.