Seafood Platter Recipe

Chill shrimp

If shrimp are cooked and chilled, place them in the refrigerator until cold. If raw, bring a large pot of salted water to a boil (water should taste slightly salty like the sea), add 1 tsp Old Bay if using, add shrimp and cook 1.5–2 minutes until just opaque and pink. Immediately transfer to an ice bath to stop cooking and chill. Drain and refrigerate until assembly.

Prepare oysters

Shuck each oyster carefully, preserving the liquor. Place oysters on a tray of crushed ice to stay cold. Keep mignonette chilled and serve alongside oysters. Refrigerate oysters on ice until plating.

Cook lobster tails

Preheat oven broiler or grill to high (or heat a skillet). If raw: using kitchen shears, split the top shell of each lobster tail and gently lift the meat so it sits on top of the shell (but remains attached at the base). Brush meat with 1 tbsp melted butter, season lightly with 1/2 tsp sea salt and 1/4 tsp pepper. Broil 6–8 minutes (or grill 6–9 minutes), until meat is opaque and firm and reaches 140–145°F (60–63°C). If using pre-cooked tails, reheat gently under broiler 2–3 minutes just to warm, brushing with butter. Let rest 2 minutes, then cut in half lengthwise for serving.

Warm crab hoezel

In a small skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add the 4 oz crab meat and gently warm 1–2 minutes until just heated through. Stir in 1 tsp lemon juice, 1 tbsp chopped parsley, pinch of salt and pepper. Remove from heat and spoon into a small serving bowl for the platter.

Prepare serving platter: heaping crushed ice (about 4 cups) onto a large shallow platter or tray to create a cold bed. Arrange oysters in one cluster on the ice with mignonette nearby.

Arrange the chilled shrimp in several neat piles or in concentric rings on the ice so guests can pick them up easily. Tuck lemon wedges around shrimp and oysters.

Place the halved lobster tails attractively on the ice, meat side up, near the center or at focal points on the platter. Brush with a little melted butter (reserve remaining butter for passing) and sprinkle 1 tbsp chopped parsley over the lobster for color.

Put the warmed crab hoezel in a small ramekin on the platter, and place cocktail sauce in another ramekin. Garnish ramekins with a lemon wedge and a small sprinkle of parsley.

Final seasoning: sprinkle remaining 1/2 tsp sea salt and a light grind of black pepper over shrimp and lobster if desired. Add optional Old Bay lightly over shrimp if more seasoning is desired.

Serve immediately with small forks, oyster knives, napkins and extra lemon wedges. Provide a bowl for shells and extra ice to keep the platter cold as needed.