Seafood Tower Recipe
Blue Point, Kusshi, & Pink Moon Oysters, Poached Shrimp, Chilled Cold Water Lobster, Crab Salad, Snapper Ceviche, Assortment of Sashimi, Nigiri, and Spicy Tuna Roll
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Ingredients
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Oysters
Poached Shrimp
Chilled Cold Water Lobster
Crab Salad
Snapper Ceviche
Sashimi and Nigiri Assortment
Spicy Tuna Roll
Method
Oysters
- 1
Prepare Oysters
Rinse the Blue Point, Kusshi, and Pink Moon oysters under cold water. Place them on a bed of crushed ice and serve with lemon wedges on the side.
Poached Shrimp
- 2
Chilled Cold Water Lobster
- 3
Prepare Lobster
Boil the cold water lobster for 8-10 minutes until cooked. Remove from water, and chill in ice water. Before serving, drizzle with melted butter and lemon juice.
Crab Salad
- 4
Mix Crab Salad
In a bowl, combine crab meat, mayonnaise, finely chopped celery, lemon juice, Dijon mustard, salt, and pepper. Mix well and refrigerate until ready to serve.
Snapper Ceviche
- 5
Prepare Ceviche
Cut snapper fillet into small cubes and marinate in lime juice with chopped red onion, cilantro, diced jalapeño, and salt for at least 30 minutes in the refrigerator before serving.
Sashimi and Nigiri Assortment
- 6
Prepare Sashimi and Nigiri
Slice sashimi-grade tuna and salmon into thin pieces. Cook sushi rice according to package instructions and let it cool. Form small balls of rice for nigiri and top with the sashimi. Serve with soy sauce and wasabi.
Spicy Tuna Roll
- 7
Make Spicy Tuna Roll
Spread sushi rice on nori sheets, place spicy tuna mix in the center, and roll tightly. Slice the roll into pieces and sprinkle with sesame seeds before serving.