Chilled Seafood Tower Recipe

Shuck and chill oysters & clams

Shuck oysters and little neck clams just before service. Rinse each shell briefly under cold water to remove grit and set each on a towel. Place each shucked shell on a tray of crushed ice and refrigerate until assembly (max 2 hours). Keep oyster liquor in the shell.

Cook and chill lobster tails

Bring a large pot of salted water to a gentle boil. Add lobster tails and poach 4–6 minutes until just cooked through (meat opaque). Remove and immediately plunge into an ice bath to stop cooking. When cold, remove meat from shells, cut into large chunks, chill on ice until assembly.

Poach shrimp

In the same pot, make a court-bouillon: water with 1 tsp sea salt, a few lemon slices and 1 bay leaf. Bring to simmer, add shrimp and cook 2–3 minutes until pink and firm. Immediately transfer to an ice bath. Once cold, drain and refrigerate. Keep tails on for presentation.

Prepare spiced mussels

If mussels are raw, steam with 1/2 cup white wine, 1 smashed garlic clove and 1 tsp crushed red pepper until shells open (3–5 minutes). Remove meat from shells, toss with citrus-herb vinaigrette, cool completely and refrigerate in a covered bowl. If using pre-cooked spiced mussels, chill and keep dressed lightly in vinaigrette.

Plate smoked salmon

Arrange thin smoked salmon slices in loose folds on a chilled platter or in one of the small serving bowls. Keep covered and refrigerated until assembly.

Cocktail sauce

If making from scratch: combine 3/4 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire, 1 tsp lemon juice and a dash of hot sauce. Chill. Alternatively use high-quality prepared cocktail sauce. Transfer to a small serving bowl and chill.

Creamy horseradish sauce

Mix 3 tbs prepared horseradish with 1/3 cup sour cream, 1 tbs lemon juice and a pinch of salt. Adjust heat to taste. Chill until assembly.

Mignonette

Finely mince 2 shallots and combine with 1/2 cup red wine vinegar, 2 tbs cold water, a pinch of salt and a grind of black pepper. Let sit at least 15 minutes in refrigerator to meld.

Citrus-herb vinaigrette

Whisk together 1/4 cup extra-virgin olive oil, 2 tbs lemon juice, 1 tbs orange juice, 1 tbs chopped parsley, 1 tsp chopped dill, 1/4 tsp sea salt and a pinch of black pepper. Use to dress mussels and reserve some for plating.

Lemon aioli for smoked salmon

Stir 1 cup mayonnaise with 1 tbs lemon zest, 1 tbs lemon juice, 1 tsp Dijon mustard and 1 tbs chopped dill. Chill until assembly.

Prepare serving tower or platter: choose a three-tiered stand or large chilled platter. Fill the base and lower tiers with crushed ice to create a stable, cold bed. Keep tower chilled while you arrange components.

Arrange shellfish on ice: On the bottom tier, place bowls of crushed ice and nestle the shucked oysters and clams in their half shells evenly around the perimeter, spacing them so guests can easily pick them up. Spoon a small amount of mignonette onto each oyster or keep it in a ramekin for diners to add.

Add shrimp and lobster: On the middle tier, fan the poached shrimp around a small bowl of cocktail sauce. Place lobster chunks attractively near the shrimp with a few lemon wedges interspersed. Provide cocktail forks for lobster pieces.

Place smoked salmon and mussels: On the top tier or a reserved small bowl, arrange smoked salmon folds with dollops of lemon aioli and sprigs of dill. Place a second small bowl containing the dressed spiced mussels nearby, garnished with chopped parsley and a light drizzle of remaining vinaigrette.

Garnish and season: Scatter lemon wedges and additional dill and parsley sprigs across tiers. Lightly sprinkle a pinch of sea salt and freshly ground pepper over lobster and shrimp. Place extra bowls of cocktail sauce, horseradish sauce and mignonette where accessible.

Service notes: Keep the tower on crushed ice and return to refrigeration if not served within 30 minutes. Provide small plates, napkins and extra forks. Discard any shellfish left at room temperature after 2 hours for safety (1 hour if ambient temperature is high).