Grand Seafood Plateau Recipe
oysters, clams, shrimp, lobster cocktail, mussels verde, large stone crab claws
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
Sauces and Garnishes
Method
Preparation
- 1
Prepare the Oysters and Clams
Rinse the oysters and clams under cold running water. Scrub the shells to remove any dirt or debris. Shuck the oysters and place them on a platter with the clams still in their shells.
- 2
Cook the Shrimp
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove them with a slotted spoon and place them in an ice bath to stop the cooking process. Once cooled, peel and devein them.
- 3
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove them from the pot and let them cool. Once cooled, split the lobsters in half and remove the meat.
- 4
Cook the Mussels
In a large pot, add the mussels with a splash of water and cover with a lid. Steam them over medium heat for 5-7 minutes until they open. Discard any that remain closed.
- 5
Prepare the Stone Crab Claws
If using precooked stone crab claws, simply chill them in the refrigerator. If raw, boil them in salted water for about 10-12 minutes until cooked. Cool and serve cracked.
Serving
- 6
Assemble the Plateau
On a large serving platter, arrange the oysters on one side, clams next to them, followed by the shrimp. Add the lobster halves and mussels verde in the center, and place the stone crab claws on the opposite side.
- 7