Seafood Tower Recipe

Make poaching broth

In a large wide pot, combine 2 liters water, 1 cup dry white wine, 2 tablespoons sea salt, 1 tablespoon black peppercorns, 2 bay leaves and the halved lemon. Bring to a rolling simmer over medium-high heat.

Cook mussels and clams (if using)

Add cleaned mussels to the simmering broth, cover and steam for 4–6 minutes until they open. Remove opened mussels with tongs to a bowl and set aside on a plate over crushed ice. Discard any mussels that do not open.

Poach shrimp and scallops

Reduce heat so broth is at a gentle simmer. Add shrimp and scallops in a single layer (do not overcrowd). Poach shrimp 2–3 minutes until pink and opaque; remove immediately to an ice bath to stop cooking. Poach scallops 1–2 minutes until opaque and just firm; remove to the ice bath. Keep chilled.

Warm crab and lobster (if raw or chilled)

If king crab legs are pre-steamed, briefly dip in the hot poaching broth 30–45 seconds to warm through. If lobster tails are raw, poach in simmering broth 3–4 minutes until shells turn red and the meat is opaque. Immediately move lobster and crab to an ice bath to chill for tower assembly.

Shuck oysters

Carefully shuck oysters over a bowl to retain liquor, place each oyster half-shell on a tray of crushed ice, and season lightly with a squeeze of lemon. Keep refrigerated until assembling.

Sear scallops (optional)

If you prefer a lightly seared scallop rather than fully poached, pat scallops dry, season with salt and pepper, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over high heat and sear scallops 45–60 seconds per side until golden crust forms while center remains tender. Cool on a rack and refrigerate until assembly.

Finish lobster & brush

If lobster tails were chilled after cooking, brush cut-side with 2 tablespoons melted butter and warm briefly under a broiler for 1–2 minutes if serving slightly warm. Otherwise keep cold on ice for a chilled tower.

Place 1 cup cocktail sauce in a small bowl. In another bowl combine 1 cup prepared creamy horseradish sauce. Make a quick mignonette by mincing 1 small shallot and stirring into 3 tablespoons red wine vinegar with a pinch of salt and 1/4 teaspoon freshly ground pepper. Keep sauces chilled until serving.

Select a tiered serving stand (3-tier seafood tower ideal) or stacked serving plates and chill them briefly. Place a generous bed of crushed ice on each tier so items sit cold and steady.

Bottom tier (largest): arrange king crab leg sections and mussels in a decorative circle. Tuck lemon wedges and a small bowl of cocktail sauce among the crab.

Middle tier: place jumbo shrimp (tails up for presentation) fanned around a bowl of creamy horseradish sauce. Scatter parsley and microgreens for color.

Top tier: position split lobster tails (cut-side up) and large scallops. Reserve oysters on a separate chilled plate or place evenly around the top tier if space allows, each on its half shell with a little oyster liquor. Add mignonette sauce next to the oysters.

Garnish the tower with remaining lemon wedges, additional chopped parsley, and freshly ground black pepper. Keep on ice and cover with a light cloth until serving.

Serve immediately with small forks, crackers/seafood picks, extra napkins, and plates for discarded shells. Encourage guests to use lemon, cocktail sauce, horseradish, or mignonette as desired.

If preparing ahead, cook all shellfish no more than 3 hours before service, chill promptly in ice bath, and assemble just before serving to maintain texture and temperature.