Oyster Bar Shellfish Towers Recipe

Chill and arrange ice bed

Fill the serving platter or individual tower bowls with crushed ice to form a cold bed for the shellfish. Keep ice in a cooler or freezer until ready to assemble so it stays cold.

Prep colossal shrimp

If shrimp are raw and you plan to poach: bring a large pot of salted water (about 4 liters) to a gentle boil with 1 bay leaf and a lemon half. Add shrimp and cook 1.5–3 minutes until pink and just opaque. Immediately transfer to an ice bath to stop cooking. If shrimp are pre-cooked, rinse under cold water and chill. Pat dry and refrigerate until assembly.

Reheat lobster tail (if precooked) or cook fresh

If lobster tails are raw and you intend to cook: split lengthwise, brush lightly with melted butter, broil meat-side up 4–6 inches from the element for 6–8 minutes until opaque. If tails are precooked, gently reheat by steaming for 3–4 minutes or warming briefly in hot (not boiling) water. Chill slightly before assembly so they remain cool but not cold-wet on the ice bed.

Prepare crab claws

If crab claws are frozen, thaw overnight in the refrigerator or under cold running water. If chilled and precooked, crack the larger shells slightly with a mallet to make eating easier. Keep chilled until plating.

Cut the sushi-grade salmon into 1/2-inch cubes and place in a medium bowl.

Whisk together soy sauce, toasted sesame oil, rice wine vinegar, grated ginger, honey, lime juice, and red pepper flakes (if using). Pour the marinade over the salmon and gently toss to coat. Fold in the thinly sliced scallion and toasted sesame seeds.

Cover and refrigerate for 10–15 minutes to let flavors marry. Do not marinate longer than 30 minutes to preserve texture for serving chilled.

If making cocktail sauce from scratch: combine 3/4 cup ketchup, 2–3 tbs prepared horseradish (adjust heat), 1 tbs freshly squeezed lemon juice, 1 tsp Worcestershire sauce, and a dash of hot sauce. Taste and adjust horseradish and lemon. Chill until ready to serve.

Place cocktail sauce in a small bowl or ramekin for the tower. Arrange extra horseradish, melted butter (warmed), lemon wedges, and hot sauce nearby in small bowls.

On your chilled platter or individual bowls, pack a base layer of crushed ice to keep seafood cold and stable.

Place the ramekin of cocktail sauce near the center or on a raised section of the ice bed so guests can access it easily.

Arrange lobster tails upright or meat-side up on the ice near the center. Halved tails should show the meat for visual appeal.

Fan the colossal shrimp around the ramekin or along the outer edge of the ice bed, tails outward for easy picking.

Nestle the crab claws in small clusters between the shrimp and lobster. Use additional ice mounded around the claws to keep them secure and visible.

Spoon the salmon poke into a small chilled bowl and place it on the ice bed, or mound it on a shucked half-shell if available. Garnish the poke with a sprinkle of sesame seeds and a scallion ring.

Tuck lemon wedges and parsley sprigs into the ice around the seafood for color and convenience. Add small seafood forks alongside each cluster for easy serving.

Finish with a light sprinkle of kosher salt and freshly cracked black pepper over the lobster meat and shrimp if desired. Serve immediately while seafood is cold.

Keep the tower on ice and replenish crushed ice as it melts to maintain safe temperature (below 40°F / 4°C). Serve within 2 hours of assembly for best quality.

Recommend accompaniments: crusty bread, extra lemon wedges, and chilled white wine or Champagne.