Seafood Plateau* Recipe

STARTERS

1. 1

   Line a large platter with a thick bed of crushed ice (about 4 cups). Arrange lemons around the edge for easy squeezing and color.

2. 2

   Prepare the seafood: shuck the oysters just before serving and place them on the half shell on the iced platter. Rinse prawns and pat dry. If desired, keep lobster whole or pre-cut into sections for easier eating.

3. 3

   Make dipping sauces: gently melt butter and keep warm. In separate small bowls, arrange cocktail sauce and mignonette; refrigerate until service.

4. 4

   Cook the Maine lobsters: bring a large pot of salted water to a boil, or set up a steamer. Steam the lobsters for 9–11 minutes for a 1.25–1.5 lb lobster until shell is bright red and meat is opaque. Remove and cool slightly; remove meat from claws and tails if desired.

5. 5

   Cook the prawns: in a separate pot of salted boiling water, cook prawns for 2–3 minutes until pink and firm. Drain and cool briefly; leave in-peel or shell as preferred for dipping.

6. 6

   Cook the king crab legs: steam or boil for 5–6 minutes until heated through and meat is easy to extract from the shell.

7. 7

   Assemble on the platter: fan lobster meat on the platter, nestle oysters on the half shell on one side, and arrange prawns and crab legs in neat piles. Tuck lemon wedges between sections.

8. 8

   Season and garnish: sprinkle kosher salt and black pepper lightly over the platter. Garnish with chopped parsley for color and fragrance.

9. 9

   Serve immediately with warm melted butter, cocktail sauce, and mignonette in small bowls. Provide plenty of napkins and utensils for cracking shells and dipping.