The Vaux Tower Recipe

Prepare serving bed

Spread crushed ice in a large shallow platter or on individual plates; sprinkle seaweed or rock salt over the ice to stabilize shells and keep seafood level.

Shuck oysters

Using an oyster knife and a protective glove or towel, hold each oyster flat side up and insert the knife at the hinge. Twist to pop the shell open, cut the muscle along the top shell, discard the top shell, and loosen the oyster from the bottom shell leaving the liquor intact. Rinse any shell fragments and place 6 East Coast and 6 West Coast oysters across the ice bed, spacing evenly.

Shuck clams

Open Little Neck clams using the oyster knife or a clam knife in the same manner: pry open, cut the muscle, keep the liquor, and place 8 clams on the ice bed near the oysters.

Prepare shrimp

If shrimp are not already cooked, bring a pot of salted water to a boil, add a bay leaf and a squeeze of lemon, cook shrimp 2–3 minutes until pink, then transfer to an ice bath to chill. If pre-cooked, ensure chilled. Arrange 8 Gulf shrimp in a fan or ring on the platter, tails outward for easy picking.

Split lobster

If lobster is pre-cooked and chilled, use kitchen shears to split the shell lengthwise (or ask your fishmonger to split) so the tail and claws are exposed. Arrange the split Maine lobster centered on the platter for visual impact. If cooking yourself: bring a large pot of salted water to a rapid boil, add the whole lobster, cook 8–12 minutes depending on size until shell is bright red, cool in an ice bath, then split and chill before arranging.

Plate jumbo lump crabmeat

Gently pick through 6 oz jumbo lump crabmeat to remove cartilage and shells. Keep lumps intact. Spoon crabmeat into a small chilled ramekin (or form on the ice bed) and place on the platter with the other seafood.

Finely grate or microplane half an Asian pear into a small mixing bowl, then finely mince if necessary so the texture is very fine. Add 2 tablespoons minced shallot, 3 Tbsp champagne vinegar, 1 Tbsp rice wine vinegar, 1/2 tsp sugar, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Whisk to combine and allow to sit 5–10 minutes so the pear releases juices. Stir in 1 tsp extra virgin olive oil to round the acidity. Taste and adjust salt or sugar as needed. Transfer to a small chilled ramekin and refrigerate until service.

Make cocktail sauce

In a bowl, combine 3/4 cup prepared cocktail sauce with 3 Tbsp freshly grated horseradish and 1 tsp Worcestershire sauce. Stir well and taste; add additional horseradish if you prefer more heat. Chill in a ramekin until service.

Prepare additional condiments

Cut 2 lemons into wedges and arrange them around the platter. Place 1 tsp Tabasco in a small ramekin for guests who prefer to add a few drops to oysters or shrimp. Place parsley sprigs and microgreens around the platter for garnish.

Arrange all chilled seafood on the prepared ice bed: oysters and clams on one side, shrimp and lobster centered or on the other side, and the crabmeat ramekin prominently placed. Position ramekins of Asian pear mignonette, cocktail sauce, and Tabasco nearby. Garnish with lemon wedges and parsley sprigs. Ensure there are small forks or picks for the crab and lobster, and removed shells or discarded top shells are placed on a separate small dish. Serve immediately so the seafood stays chilled and fresh.