Small Seafood Tower Recipe

Shuck & Chill

Keep oysters cold on ice until ready. Shuck oysters carefully with an oyster knife, keeping the liquor in the shell. Arrange 12 oyster halves on a plate or tiered tower over a bed of crushed ice. Garnish each with a small lemon wedge and serve immediately with mignonette sauce on the side.

Mignonette (if making): in a small bowl combine 1/2 cup finely minced shallot, 3 tbs red wine vinegar, 1/4 tsp cracked black pepper and pinch of salt. Let rest at least 15 minutes before serving.

Poach Shrimp

Bring 8 cups water, 1 tbs kosher salt, 1 bay leaf, 8 peppercorns and 1 lemon halved to a simmer in a wide pot. Once simmering, add shrimp and cook just until pink and opaque, about 2–3 minutes depending on size. Do not overcook. Immediately transfer shrimp to an ice bath to stop cooking and chill completely (about 5 minutes).

Drain chilled shrimp and arrange around tower on crushed ice or in a separate bowl. Serve with cocktail sauce.

Warm & Finish Crab

If using pre-cooked king crab legs and claws, steam or warm them for 5–7 minutes until heated through (do not overcook). Alternatively, place in a 350°F / 175°C oven wrapped in foil for 8–10 minutes. Meanwhile, melt 4 tbs unsalted butter and stir in 1 tbs finely chopped parsley and zest of 1 lemon.

Brush warm crab meat with parsley-lemon butter. Crack shells lightly with a mallet for easy eating and arrange on the seafood tower with some reserved lemon wedges and a small ramekin of drawn butter.

Prepare Lobster

If tails are raw, bring a large pot of salted water to a rolling boil and cook tails 1–1.25 minutes per ounce of tail (for 4–6 oz tails about 4–6 minutes) until shells are bright red and meat is opaque. If pre-cooked, warm gently in a 350°F / 175°C oven for 6–8 minutes or steam 3–4 minutes.

Brush tails with 2 tbs melted butter and sprinkle 1/2 tsp paprika. Split tails in half lengthwise for presentation and arrange on the tower with a ramekin of drawn butter for dipping.

Assemble Tower

On a chilled multi-tier seafood tower or on a large platter layered with crushed ice and optional microgreens/seaweed, arrange components in sections: oysters on the top or outer ring, chilled shrimp in a ring below, crab legs and claws positioned upright for visual height, and lobster halves prominently displayed. Tuck lemon wedges, small ramekins of cocktail sauce, mignonette, and warmed drawn butter between the seafood elements.

Garnish with fresh dill and chopped parsley. Serve immediately with small forks, seafood crackers, picks and plenty of napkins.