Seafood Tower Recipe

Prepare shellfish and ice bed

Fill a large shallow serving platter or bowl with crushed ice, creating a stable bed with a shallow well in the center. Arrange seaweed salad or greens over the ice if using to create visual separation and prevent direct contact between some shellfish and the ice.

Shuck and chill oysters

Shuck oysters just before service: hold each oyster with a towel, insert oyster knife at hinge, twist to pop, run knife under top shell to free, cut adductor to release oyster into half shell. Place oysters in their shells on the ice bed with the deeper shell down so the liquor stays in the cup.

Prepare clams

Open littleneck clams carefully (if raw on the half shell, shuck like oysters) and place on ice. If any clams do not open during a preliminary steam step, discard. For raw service ensure they are cold and free of grit.

Prepare shrimp

If shrimp are cooked and chilled: poach briefly in salted water with a squeeze of lemon for 1–2 minutes until pink and just cooked, then plunge into ice bath to stop cooking. Peel and devein leaving tails on for presentation. Pat dry and arrange in a fan on the ice bed.

Prepare crab and lobster

Break snow crab clusters into single-serving sections. Reheat gently (optional) by steaming 4–6 minutes then chill if serving cold, or serve cold directly if pre-cooked. For lobster tail: split in half lengthwise, then warm briefly or serve cold. Arrange prominently on the tower for height.

Prepare scallops (if using as ceviche)

If serving scallops raw as a ceviche garnish: thinly slice scallops and toss with 1 tbs lemon juice and a pinch of salt; let rest 5–10 minutes, then spoon onto small shells or ice. If serving whole, place on ice with a lemon wedge.

Classic mignonette

Combine 1/4 cup red wine vinegar, 2 tablespoons finely minced shallot, 1/2 teaspoon freshly cracked black pepper, and a pinch of salt in a small bowl. Stir and refrigerate for at least 10 minutes to marry flavors. Taste and adjust acidity.

Cocktail sauce

Mix 1/2 cup ketchup, 2–3 tablespoons prepared horseradish (adjust to heat preference), 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, and a dash of hot sauce. Chill until service.

Finish and extras

Place fresh horseradish, hot sauce, herbed aioli, and lemon wedges in small ramekins. Sprinkle microgreens or parsley and lemon zest over arranged seafood for color and aroma.

Build the tower: place the largest items (crab clusters, lobster halves) on the bottom layer of the ice bed toward the back for height. Nestle oysters and clams in their shells on the ice, spacing evenly. Fan shrimp around the edges and tuck scallops in shells or small spoons for bites. Keep cold items on ice at all times.

Arrange sauces: set ramekins of mignonette, cocktail sauce, grated horseradish, herbed aioli, and hot sauce around the platter for easy access. Place lemon wedges accessible for squeezing over shellfish.

Final garnish and serving: scatter microgreens or chopped parsley and a light dusting of lemon zest over the seafood. Serve immediately with small forks, oyster knives, and plenty of napkins. Instruct guests to use mignonette on oysters, cocktail sauce for shrimp and crab, and horseradish sparingly to taste.

Safety note: Keep the tower on ice and do not leave at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C). Discard any leftover raw shellfish after 24 hours.