Louie Recipe

Prepare shellfish

Scrub clams and mussels under cold running water; discard any with broken shells or that do not close when tapped. Pat prawns, scallops and shrimp dry. Keep the Dungeness crab meat chilled until assembly.

Steam clams and mussels

In a large sauté pan, melt 1 tablespoon butter over medium heat. Add half the shallot and cook 30 seconds until fragrant. Add the white wine and bring to a simmer. Add clams and mussels, cover, and steam for 4–6 minutes until shells open. Remove opened shellfish with tongs; reserve the cooking liquid by straining it into a bowl. Discard any unopened shells.

Cook prawns, scallops and shrimp

Heat a clean skillet over medium‑high heat with 1 tablespoon butter and 1 teaspoon olive oil. Season prawns, scallops and shrimp lightly with salt and pepper. Sear scallops 45–60 seconds per side until golden and just opaque; transfer to a plate. Sear prawns 1½–2 minutes per side until curled and opaque; remove. Quickly sauté shrimp 1–2 minutes until heated through. Keep warm. Alternatively, poach shrimp and prawns for 1–2 minutes in simmering broth if preferred.

If using raw salmon for texture, keep it chilled and sashimi‑style; alternatively, lightly sear the salmon cubes 30–45 seconds per side in hot oil to medium‑rare, then rest.

In a bowl, whisk together mayonnaise and ketchup until smooth. Add horseradish, lemon juice, Worcestershire sauce, Dijon mustard, smoked paprika, hot sauce, salt and black pepper. Taste and adjust seasoning—add more lemon if you want brighter acidity or more horseradish for heat. Chill the dressing while you finish the broth and assemble (about 10–15 minutes).

In a saucepan over medium heat, melt remaining 1 tablespoon butter. Add the remaining shallot and minced garlic and sweat gently 1–2 minutes without browning. Pour in the reserved shellfish cooking liquid and the fish/shellfish stock. Bring to a gentle simmer and reduce slightly for 4–6 minutes to concentrate flavor.

Lower the heat and stir in the heavy cream. Warm through (do not boil) for 2–3 minutes. Stir in chopped fennel fronds or dill, and season with sea salt and freshly ground black pepper. Keep the broth hot but off vigorous heat until serving.

Prepare vegetables: halve and pit the avocado; slice into crescents. Dice the tomato and cucumber into medium dice. Thinly shred or arrange the lettuce leaves in chilled bowls or on plates.

Slice hard‑boiled eggs in halves or quarters. Arrange lettuce as a bed in each bowl or on a large platter.

Build the Louie: On the lettuce bed, arrange portions of Dungeness crab, prawns, shrimp, seared scallops, salmon pieces, clams and mussels attractively. Scatter tomato and cucumber pieces and tuck avocado slices and egg halves among the seafood. Drizzle 2–3 tablespoons of Louie dressing over each individual serving (or serve dressing on the side).

Ladle the warm creamy sea water broth around the seafood and lettuce—enough to create a shallow pool but not drown the salad (about 3/4 cup broth per serving). The broth should be warm and gently creamy to evoke 'sea water' flavor.

Garnish with chopped chives, a light drizzle of olive oil, and a lemon wedge. Serve immediately while the broth is warm and the seafood contrasts with chilled vegetables.