Seafood Tower Recipe

Shuck oysters

Shuck oysters just before serving. Hold oyster flat side up, insert shucking knife at hinge and twist to pop. Run blade under top shell to cut adductor, lift top shell off, then cut the bottom adductor and loosen oyster from shell. Place each oyster (with liquor) on a bed of crushed ice and keep chilled.

Prepare shrimp

Bring a large pot of poaching liquid (see next section) to a simmer. Add the shrimp and poach 2–3 minutes or until shrimp turn pink and opaque. Immediately transfer shrimp to an ice bath to stop cooking, then chill and refrigerate until assembly.

Cook lobster tails and claws

For lobster tails and claws, bring poaching liquid to a steady simmer. If tails are raw, score shell lengthwise and place tails in simmering liquid, poach 5–7 minutes until meat is opaque and registers ~135–140°F. For claws (if raw), poach 6–8 minutes. If using pre-cooked claws, simply warm briefly in the poaching liquid for 1–2 minutes to take chill off. Immediately transfer lobster to an ice bath to stop cooking and chill.

Prepare lump crab

If your lump crab is pre-cooked, gently toss with a pinch of salt and a squeeze of lemon and keep chilled. For a warm option, briefly steam or warm in a covered skillet with a pat of butter for 1–2 minutes, then chill if serving cold.

In a large pot combine 4 cups water, 1 cup dry white wine, 1 tablespoon Old Bay or seafood seasoning, 1 teaspoon kosher salt, 1 bay leaf and the halved lemon. Bring to a gentle simmer (do not boil vigorously) to develop flavor. Use this liquid to poach shrimp, lobster tails and claws as directed above. Reserve a small amount of the poaching liquid (cooled) if you want to warm claws/tails briefly before service.

Cocktail sauce

Place prepared cocktail sauce in a small bowl and chill. (Store-bought or homemade: ketchup + horseradish + lemon + hot sauce.)

Mignonette (quick)

If making fresh mignonette: combine 1 tablespoon red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon cracked black pepper and a pinch of salt. Stir and chill for at least 15 minutes so flavors meld.

Drawn butter

Gently melt unsalted butter in a small saucepan over low heat or in a microwave until just melted. Keep warm (not hot) for dipping lobster.

Choose a multi-tiered platter or create tiers using bowls inverted and a large plate on top. Spread a generous layer of crushed ice on each tier to keep seafood cold and stable.

Bottom tier: arrange oysters on the half-shell around the edge on crushed ice, keeping oyster liquor in shells. Place a small bowl of mignonette and lemon wedges on this tier.

Middle tier: arrange jumbo shrimp fanned out with tails facing out for easy picking. Place a bowl of cocktail sauce and a small bowl of creamy horseradish or remoulade on this tier.

Top tier: position lobster tails halved lengthwise (meat up) and lobster claws for visual impact. Spoon a small ramekin of warm drawn butter and lemon wedges beside the lobster.

Scatter lump blue crab meat in a chilled ramekin or tuck small mounds on the tiers with parsley garnish. Garnish entire tower with chopped parsley and additional lemon wedges.

Serve immediately with small forks, oyster knives, napkins, and bowls for shells. Keep extra crushed ice under the platter if needed to maintain cold temperature throughout service.