Seafood Tower Recipe

Shuck oysters

Shuck oysters just before serving. Hold each oyster in a towel, insert an oyster knife at the hinge, twist to pop, slide the knife under the top shell to sever the muscle and remove the top shell. Run the knife under the oyster to loosen it from the bottom shell and keep the liquor in the shell. Place oysters on crushed ice until assembling.

Cook shrimp

Bring 2 liters water, 1 cup dry white wine, 2 smashed garlic cloves, 2 bay leaves, juice of half a lemon, and 1 tablespoon coarse salt to a rolling boil in a large pot. Add shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking, then drain and refrigerate (keep tails on for presentation).

Steam clams

In the same large pot, combine 1 cup water (or use the cooking liquid left after shrimp), 1/2 cup white wine, 2 smashed garlic cloves, 1 bay leaf and 1 tablespoon coarse salt. Bring to a boil, add clams, cover and steam for 5–7 minutes until shells open. Discard any clams that remain closed. Transfer opened clams to a bowl, reserve some steaming liquid, and chill.

Prepare crab

If using pre-cooked king crab legs, reheat briefly by steaming 4–6 minutes until warm. Remove meat from legs and section into easy-to-eat pieces. If using lump crab meat, keep chilled and drain any excess liquid.

Make mignonette

Combine 1 cup mignonette sauce (or make fresh: 1/2 cup red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon cracked black pepper, pinch of salt) and chill until serving.

Prepare cocktail & butter

Place 1 cup cocktail sauce in a serving bowl. Warm 1/4 cup melted butter and stir in 2 tablespoons chopped parsley for a simple drawn-butter dip. Place 1/4 cup prepared horseradish in a small bowl for guests who want extra heat.

Select a multi-tiered seafood tower stand or stack three chilled serving platters of graduated sizes. Line the bottom of each tier with a layer of crushed ice and optional seaweed or mixed greens to hold the shellfish in place.

Arrange the cold items by visual balance and ease of access: place the oysters on the bottom or middle tier on their half shells with liquor; nest clams nearby; arrange shrimp in a ring or fan shape with tails out on one tier; place crab sections or lump crab meat on the top tier or in a central bowl. Keep sauces in small bowls distributed around the tiers (cocktail sauce, mignonette, horseradish, and drawn butter). Scatter lemon wedges around the tower.

Garnish with chopped parsley and additional cracked pepper if desired. Keep the assembled tower on a bed of crushed ice and serve immediately so oysters and shellfish remain chilled and safe to eat.