The Thames Recipe
6 littlenecks, 6 oysters, 4 jumbo shrimp cocktail, 1 poached & chilled lobster tail
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Method
Preparation
- 1
Prepare the Seafood
Rinse the littlenecks and oysters under cold water to remove any sand or debris. Set aside.
- 2
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobster tail and cook for about 8-10 minutes, until the shell turns bright red. Remove and plunge into ice water to stop the cooking process. Once cooled, carefully remove the meat from the shell and slice it into medallions.
- 3
Prepare the Shrimp Cocktail
In a small pot, bring water to a boil. Add the jumbo shrimp and cook for about 2-3 minutes until they turn pink. Remove and plunge into ice water to cool. Peel and devein the shrimp, leaving the tails intact.
