Iced Seafood Bowl Recipe
Shrimp Cocktail, Lobster Salad, Blue Point Oysters, PEI Mussels, Buttered Crackers, Champagne Mignonette, Creole Mustard, Citrus Cocktail
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Ingredients
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Seafood
Method
Preparation
- 1
Prepare Shrimp Cocktail
Boil the shrimp in salted water for about 2-3 minutes until they turn pink. Drain and ice them down in a bowl of ice water. Once cooled, peel and devein the shrimp, then chill in the refrigerator.
- 2
Make Lobster Salad
In a bowl, combine the lobster meat with a tablespoon of mayonnaise, a squeeze of lemon juice, salt, and pepper. Mix gently and refrigerate until ready to serve.
- 3
Prepare Oysters
Shuck the Blue Point oysters carefully, keeping the liquid inside. Place them on a bed of crushed ice and chill.
- 4
Cook PEI Mussels
In a pot, add 1 cup of water and steam the mussels for about 5-7 minutes until they open. Discard any that remain closed. Chill before serving.
- 5
Make Buttered Crackers
Spread softened butter on your favorite crackers and toast them in the oven at 350°F (175°C) for about 5-7 minutes or until golden.
- 6
Prepare Champagne Mignonette
In a small bowl, combine 1/4 cup of champagne vinegar, 1/4 cup of finely chopped shallots, and a pinch of salt. Mix well and set aside.
- 7
Make Citrus Cocktail Sauce
In a bowl, mix 1/2 cup of ketchup with 2 tablespoons of horseradish, a squeeze of lemon juice, and a pinch of salt and pepper. Add a splash of Worcestershire sauce to taste.