Seafood Tower Recipe
SERVED WITH LEMON, MIGNONETTE, COCKTAIL SAUCE, TABASCO, AND CLARIFIED BUTTER
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Ingredients
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Seafood
Sauces and Condiments
Method
Preparing the Seafood
- 1
Prepare Lobster Tails
Using kitchen scissors, cut the top of the lobster tails down the center to expose the meat. Place them in a pot of boiling salted water for about 8-10 minutes, until the meat is opaque and cooked through. Remove and let cool.
- 2
Cook King Crab Legs
Boil water in a large pot and add the king crab legs. Cook for about 6-8 minutes until heated through. Remove from water and let cool.
- 3
Prepare Shrimp
In a pot of boiling water, add the large shrimp and cook for about 3-4 minutes until they turn pink. Drain and let cool.
- 4
Shuck Oysters and Clams
Carefully open the oysters and clams using an oyster knife. Place them on a bed of ice to keep them fresh and chilled.
Preparing Sauces and Garnishes
- 5
Prepare Mignonette Sauce
In a small bowl, mix together 1/4 cup of finely chopped shallots, 1/2 cup of red wine vinegar, and a pinch of salt. Let sit for at least 15 minutes to allow flavors to meld.
- 6
Prepare Clarified Butter
In a small saucepan, melt the butter over low heat. Skim off the foam, and carefully pour the clear butter into a bowl, leaving the milk solids behind.
- 7
Cut Lemon
Cut the lemon into wedges to serve alongside the seafood.
Assembling the Seafood Tower
- 8
Layer the Seafood
On a large platter or tiered stand, arrange the lobster tails, king crab legs, shrimp, oysters, and clams in an artful manner. Use ice to keep them cold if desired.
- 9
Serve with Sauces
Place small bowls of mignonette sauce, cocktail sauce, and clarified butter on the platter for dipping. Add a few drops of Tabasco sauce on the side for those who want an extra kick.
- 10
Final Touch
Garnish the seafood tower with lemon wedges and serve immediately while everything is fresh and chilled.
