Grand Seafood Plateau Recipe
1 Whole Chilled Maine Lobster, 18 Oysters, 8 Poached Gulf Prawns, Salmon Tartare with Potato Chips
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Ingredients
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Seafood
Accompaniments
Method
Seafood Preparation
Prepare the Lobster
Fill a large pot with water and bring it to a boil. Once boiling, add the whole Maine lobster and boil for 8-10 minutes until bright red and cooked through. Remove the lobster and place it in an ice bath to cool. Once cooled, crack open the lobster and remove the meat. Set aside on a plate.
Prepare the Oysters
Shuck the oysters and place them on a bed of crushed ice. Make sure they are chilled and ready to serve.
Poach the Gulf Prawns
In a saucepan, bring water to a simmer and add salt. Add the Gulf prawns and poach for 3-5 minutes until they turn pink. Remove from the water and let them cool before serving.
Make Salmon Tartare
Finely chop the salmon and mix it with capers, Dijon mustard, olive oil, and chopped chives in a bowl. Season with sea salt to taste. Cover and refrigerate for at least 30 minutes before serving.
Assembly
Assemble the Seafood Plateau
On a large serving platter, arrange the chilled lobster meat, oysters on the half shell, poached Gulf prawns, and a bowl of salmon tartare. Serve with potato chips on the side and lemon wedges for garnish.