Seafood Plateau Recipe

Plan

This Seafood Plateau serves 4. Decide whether you want a chilled plateau (classic) or a warm plateau. The recipe below covers both: poach shrimp, lobster, clams and scallops gently; oysters are served raw on the half shell. Use crushed ice and chilled plates for cold service; keep warm components on a heated platter for warm service.

In a large stockpot combine 2 L water, 250 ml dry white wine, 3 tbs coarse sea salt, 1 tbs whole black peppercorns, 2 bay leaves, the juice of 1 halved lemon and half the parsley. Bring to a gentle simmer over medium heat until aromatic (about 6–8 minutes). Do not boil vigorously; we want a gentle poach.

Shrimp

Bring the poaching liquid back to a gentle simmer. Add shrimp and cook until just opaque and curled, about 2–3 minutes depending on size. Remove shrimp with a slotted spoon into an ice bath (for chilled service) or onto a warm platter (for warm service).

Lobster tails

Submerge lobster tails in the simmering liquid and poach 6–8 minutes until meat is opaque and registers ~140–145°F (if you have an instant-read thermometer). Remove and cool briefly; halve or butterfly tails for presentation. For chilled service, plunge into ice bath, then refrigerate briefly.

Clams

Add clams to the poaching liquid and cover. Steam until they open, about 3–6 minutes. Discard any clams that remain closed. For chilled plateau transfer opened clams to ice; for warm service keep them covered to retain heat.

Preheat oven to 425°F (220°C). Pat the bay scallops dry and toss lightly with 1 tbs melted butter, a pinch of salt and a little chopped parsley. Spread on a rimmed baking sheet and roast 6–8 minutes until just golden at the edges. For extra flavor, finish with a quick 1–2 minute broil. Keep warm until plating or chill after cooling for a cold plateau.

To make a compound butter for dipping: in a small saucepan melt 4 tbs unsalted butter with 2 tsp minced garlic and remaining parsley until fragrant (30–60 seconds). Keep warm or transfer to a small serving bowl.

Shuck oysters

Shuck oysters just before service. Hold each oyster cup-side down to preserve liquor; loosen the muscle and place on crushed ice if serving chilled. For clams that were steamed, arrange on ice or on the warm platter depending on service temperature.

Mignonette & cocktail

Arrange 3 tbs cocktail sauce and 4 tbs mignonette sauce (red wine vinegar, minced shallot, cracked pepper, salt) in small bowls on the plateau. Place lemon wedges and aioli or drawn butter nearby.

If serving chilled: mound crushed ice on a large platter or tiered seafood stand. Scatter parsley sprigs and microgreens. Arrange oysters on the half shell in one area, clams in another, shrimp fanned, lobster tails halved and placed centrally, king crab legs arranged on the sides and roasted bay scallops in a small cluster. Tuck small bowls with sauces and lemon wedges among the seafood.

If serving warm: use a heated platter or warm serving trays. Place a heatproof bowl of crushed ice just for oysters (they should remain chilled) and arrange warm items (shrimp, lobster, scallops, crab, clams) around. Put warm drawn butter in a small vessel and sauces at room temperature.

Garnish with microgreens or parsley sprigs and a light dusting of lemon zest if desired. Serve immediately with forks, oyster knives, small seafood picks and plenty of napkins.

Serve for 4 people as a starter or light main. Keep raw oysters chilled and consume promptly. Refrigerate any leftovers within 2 hours; reheat warm items gently or store chilled seafood for up to 24–48 hours.