Cold Seafood Tower Recipe

Shrimp

If shrimp are not already cooked: bring a pot of salted water to a boil, add shrimp and cook 2–3 minutes until pink and just cooked through. Immediately transfer to an ice bath to stop cooking. Drain and chill. If already cooked, ensure chilled and pat dry before assembly.

Lobster tails

If lobster tails are raw: steam or poach 2 oz. portions until opaque (about 6–8 minutes depending on size). Immediately chill in an ice bath, then pat dry. If using pre-cooked lobster, ensure portions are chilled and sliced in half lengthwise for presentation. Keep warm drawn butter separately if guest prefers warm dipping.

Oysters

Shuck oysters just before service: hold shell on a bed towel, insert oyster knife at hinge, twist to open, cut adductor, remove top shell and trim any shell fragments. Preserve oyster liquor in the half shell. Chill oysters on crushed ice until assembly. Discard any oysters with off-odor or that do not close when tapped (safety note).

Jumbo lump crab

Pick over crabmeat to remove any cartilage or shell. Gently rinse briefly if necessary and pat dry. Keep chilled until assembly to preserve texture.

Smoked salmon

Keep smoked salmon chilled until assembly. Arrange in loose folds or ribbons at plating so it doesn’t dry out; do not overhandle.

Cocktail sauce

Combine prepared horseradish (1 tsp) with 3 tbs cocktail sauce (or make simple cocktail sauce by mixing 3 tbs ketchup, 1 tbs prepared horseradish, 1 tsp Worcestershire sauce and a squeeze of lemon). Chill until service.

Mignonette

For a basic mignonette: finely mince 1 small shallot and combine with 3 tbs red wine vinegar and a pinch of sea salt. Stir and chill for at least 15 minutes to meld flavors.

Drawn butter

Gently melt butter and keep warm in a small sauce pot or insulated container for guests who prefer warm lobster dipping. Do not overheat or brown.

Prepare a large chilled platter or multi-tiered tower stand. Spread crushed ice (6 cups) in the base and on tiers to create a cold bed for shellfish. Keep ice replenished as needed during service.

On the lowest ring or outer edge, arrange the chilled shrimp (4 each) in a fanned pattern with tails facing outward for easy picking. Place small ramekins (or scoops) of cocktail sauce nearby for dipping.

Arrange the lobster tails (4 each) halved or whole (depending on presentation) on a chilled section with a small ramekin of warm drawn butter adjacent and lemon wedges placed nearby.

Nestle Blue Point oysters (4 each) into the ice bed, keeping each on its half shell with liquor intact. Provide mignonette on the side and a small fork for each oyster.

Spoon the jumbo lump crabmeat (4 oz.) into a chilled small bowl or mound it neatly on the ice. Lightly sprinkle with the pinch of sea salt and chopped chives. Place a small serving spoon nearby.

Fold smoked salmon (6 oz.) into loose rosettes or ribbons and arrange on a chilled plate area of the tower. Garnish with capers (1 tsp) and parsley sprigs. Provide lemon wedges for squeezing over seafood.

Final checks: ensure all components are thoroughly chilled (except warm butter if provided), sauces are labeled/accessible, and garnishes (parsley, chives) are fresh. Replenish ice so shells remain stable and cold throughout service.

Serve immediately. For gluten-free modifications: verify cocktail sauce, any Worcestershire, and prepared condiments are gluten-free; serve with gluten-free crackers or without bread.