Iced Seafood Platter Recipe

Prepare shrimp

Bring a large pot of salted water to a rolling boil with a splash of lemon and a bay leaf (optional). Add colossal shrimp and cook 2–3 minutes until just opaque and firm. Immediately transfer shrimp to an ice bath to stop cooking. Chill at least 15 minutes, then drain and refrigerate until plating.

Prepare lobster tails

If lobster tails are raw: poach in salted simmering water for 6–8 minutes (depending on size) until opaque, then shock in ice bath and halve lengthwise. If tails are pre-cooked: thaw fully if frozen, then warm briefly in 140°F (60°C) water 2–3 minutes or serve cold. Pat dry and refrigerate until plating.

Prepare oysters

Keep oysters cold until ready to shuck. Using a clean oyster knife, hold oyster cup-side down, insert knife at hinge, twist to pop, sever muscle to free top shell. Run knife under the oyster meat to release from bottom shell, preserving liquor. Arrange oysters on crushed ice until serving.

Prepare king crab legs

If frozen, thaw fully in refrigerator overnight. Rinse and briefly steam or poach for 4–6 minutes to warm through (do not overcook). Split shells lengthwise with kitchen shears for easy access, then chill on ice until plating.

Ice bed assembly

In a large shallow platter or individual plates, spread a 1/2–1 inch layer of crushed ice. Arrange chilled seafood on the ice: cluster shrimp with tails outward, place lobster halves, nest oysters in their shells, and fan crab legs. Keep items cold until serving.

Combine champagne vinegar, thawed sparkling wine (if using), finely diced cucumber, minced shallot, sea salt, and freshly cracked black pepper in a small bowl. Stir gently and refrigerate at least 15 minutes to meld flavors. Taste and adjust seasoning just before serving.

Whisk vodka with red wine vinegar, finely diced cucumber, minced shallot, lemon zest, and sea salt in a small bowl. Chill at least 10–15 minutes. Offer this as an alternative mignonette alongside the champagne version for guests preferring a bracing vodka note.

In a bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and sea salt. Taste and adjust heat or acidity to preference (add more horseradish for spice or lemon for brightness). Chill until serving.

For drawn butter: melt unsalted butter gently in a small saucepan over low heat until clarified (about 3–5 minutes). Keep warm but do not boil. Serve with a lemon half nearby for squeezing. Place prepared hot horseradish in a small ramekin as the atomic horseradish accompaniment.

Just before service, top the ice bed with seafood as described. Spoon small bowls of champagne mignonette and Moscow-style mignonette (if offering both), house-made cocktail sauce, drawn butter (warm), and atomic horseradish around the platter. Arrange lemon wedges and parsley sprigs decoratively. Provide small forks, oyster knives, and crab picks.

Serve immediately, keeping any leftover seafood refrigerated. Replace crushed ice as needed to keep platter chilled during service.