Six Oysters, Six Snow Crab Claws, 1/2 Maine Lobster, Four Shrimp Cocktail Recipe

Prepare lobster

If lobster is not already cooked, bring a large pot of heavily salted water to a rolling boil. Submerge live lobster (1 whole) for 8–10 minutes for a 1–1¼ lb lobster; adjust time for size. Remove and immediately plunge into an ice bath to stop cooking. When cool, split the cooked lobster in half lengthwise and retain 1/2 for the plate. Chill fully in refrigerator (at least 30 minutes) before plating.

Prepare shrimp cocktail

Bring a medium pot of salted water with a halved lemon and a bay leaf (optional) to a boil. Add shrimp and cook just until opaque and curled, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking. When cold, pat dry and refrigerate until service.

Prepare snow crab claws

If claws are frozen, thaw in the refrigerator overnight or under cold running water. If not pre-heated, steam or gently poach claws in boiling salted water for 3–4 minutes to warm through, then shock in ice water to chill. Pat dry and refrigerate until service.

Shuck oysters

Keep oysters on ice while working. Hold oyster cup-side down at an angle with a kitchen towel. Insert an oyster knife at the hinge, twist to pop, run the knife under the top shell to sever muscle, and remove top shell. Slide knife under oyster meat to release from the bottom shell while keeping liquor (brine) in the shell. Inspect and remove any shell fragments. Arrange on crushed ice immediately to keep cold.

Cocktail sauce

If using prepared sauce, transfer to a small chilled ramekin. To make quick classic cocktail sauce: combine 1/2 cup ketchup, 2 tbs prepared horseradish (adjust to heat preference), 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and a dash of hot sauce. Stir and chill until service.

Mignonette

Combine 3 tbs Champagne or white wine vinegar, 1 tbs finely minced shallot, 1 tsp capers (finely chopped, optional), and a pinch of coarse salt and black pepper. Stir and let sit at least 10 minutes to mellow; chill before serving.

Finish grainy Caesar dressing

If making grainy Caesar from scratch, whisk together 3/4 cup mayonnaise or yolk-based dressing, 1 tsp Dijon mustard, 1 tbs grainy mustard, 1 tbs lemon juice, 1 tbs grated Parmesan, 1 garlic clove (minced), salt and pepper to taste. Adjust thickness with a teaspoon of water or olive oil if needed. Chill.

Portion condiments

Place cocktail sauce, mignonette, and lemon wedges in small chilled ramekins. Keep chilled until plating.

Toss the chopped romaine with 1/4 cup–1/3 cup grainy Caesar dressing (use 1/4 cup if dressing is rich). Add the toasted croutons, grated cheese, 1 tsp lemon juice and 1 tsp olive oil; toss lightly to coat. Season to taste with a pinch of salt and pepper. Keep salad chilled but do not overdress; serve immediately with the seafood plate.

Prepare a wide, shallow chilled platter. Spread an even layer (about 2 cups) of crushed ice or rock salt to create a cold bed for shellfish.

Arrange items on the ice bed: place the 6 oysters evenly spaced with liquor in shells; place the 6 chilled snow crab claws grouped together; position the halved Maine lobster (meat-side up) and 4 shrimp (tails out) near a ramekin of cocktail sauce. Put ramekins with cocktail sauce and mignonette on the platter where easy to reach. Tuck lemon wedges and parsley sprigs around the platter as garnish.

Place the Grainy Caesar Salad on the same plate or on a small separate chilled bowl (depending on service style). If served on the same platter, put the salad to one side away from melting ice to avoid dilution.

Final seasoning and timing: sprinkle a small pinch of coarse sea salt and a grind of black pepper over the salad and lobster meat if desired. Serve immediately so oysters and other shellfish remain chilled and fresh.