The Vaux Tower (gf) Recipe

Prepare ice bed and arrange shellfish

Fill a large shallow platter or tower base with crushed ice, creating a firm even bed. Arrange 6 East coast oysters and 6 West coast oysters, 6 little neck clams, and the cooked Gulf shrimp evenly over the ice. Place the split Maine lobster (hot water–poached beforehand, then chilled) halved lengthwise and the jumbo lump crabmeat chilled in a small chilled bowl or quenelle on the ice. Keep everything chilled until serving (cover briefly with plastic and refrigerate if preparing ahead, up to 1 hour).

Shucking and finishing notes

Shuck oysters and clams just before plating to keep liquor. Leave about 1/4 inch of shell liquor where possible. Rinse any loose shell fragments from each shell. If shrimp were cooked earlier, plunge them into ice water immediately after boiling to chill and stop cooking; pat dry before arranging.

Combine 1/2 cup finely diced Asian pear, 3 tablespoons champagne vinegar, 2 tablespoons finely minced shallot, 1 tablespoon sliced chives, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon extra-virgin olive oil in a small bowl. Stir gently to combine. Taste and adjust acidity or salt; the pear should add a subtle crunch and mild sweetness that balances the vinegar. Let the mignonette rest refrigerated for at least 15 minutes to marry flavors before serving.

Spoon a small amount (about 1/2 teaspoon) of the mignonette onto appropriate oysters or serve in a small ramekin for guests to add themselves.

In a bowl, whisk together 3/4 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Tabasco (more to taste), and 1/4 teaspoon smoked paprika if using. Adjust horseradish and hot sauce to preferred heat level. Chill sauce until service in a small serving dish.

For the crabmeat cocktail: gently toss the 6 oz jumbo lump crabmeat with 1 teaspoon of the prepared cocktail sauce (or serve the crabmeat plain with a side of sauce) to keep the lump texture intact; transfer to a chilled bowl and place on the ice bed.

Cut lemons into wedges and place them around the platter. Place Tabasco bottles or a small dish with Tabasco alongside the platter for guests to add heat to oysters, clams, or shrimp. Garnish platter with parsley sprigs for color.

Final assembly: ensure each shell has an appropriate condiment nearby — ramekins of Asian pear mignonette, cocktail sauce, and a small dish of lemon wedges. Provide small forks or picks for the crab and lobster, cocktail forks for shrimp, and a linen or paper napkin. Serve immediately while shellfish are well chilled.