Name: The Splendids SEAFOOD PLATTER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 each Live lobster (1–1.25 lb each), cooked and halved; 12 each Jumbo shrimp (16/20 count), peeled, deveined, tails on, cooked; 12 each Fresh oysters on the half shell; 18 each Steamed clams (little neck or cherrystone), chilled; 8 oz Assorted crudo (tuna and halibut recommended), sashimi-grade; 6 cups Water (for boiling lobster and shrimp); 2 tbsp Kosher salt (for boiling water); 1 cup White wine (optional, for steaming clams); 0.25 cups Classic mignonette (shallot & red wine vinegar); 0.5 cups Prepared cocktail sauce; 0.5 cups Clarified butter (warm) for lobster & shrimp; 6 each Lemon wedges; 2 tbsp Olive oil (extra-virgin) for crudo; 1 tbsp Fresh lemon juice (for crudo); 0.5 tsp Sea salt (for crudo); 0.25 tsp Black pepper (freshly ground, for crudo); 1 tbsp Chopped fresh chives (for garnish); 1 tbsp Capers (optional, for crudo); 6 cups Crushed ice; 1 cup Rock salt or coarse sea salt (to stabilize oysters on platter); 6 each Fresh parsley sprigs (garnish); 1 each Large pot (for boiling); 1 each Steamer pot or skillet with lid (for clams); 1 each Oyster knife; 1 each Serving platter (large) and small bowls for sauces

Method

Seafood

Prepare lobster

If lobster is live, bring 6 cups water with 2 tbsp kosher salt to a rolling boil in a large pot. Plunge lobster (1–1.25 lb) headfirst into boiling water, cover, and cook 8–10 minutes until shell is bright red and meat is opaque. Transfer to an ice bath to stop cooking. When cool, remove, split in half lengthwise, remove tomalley if desired, and cut into presentation-friendly portions. Keep chilled on ice until plating. Reserve warm clarified butter for serving.

Cook shrimp

Bring the same pot of salted boiling water back to a boil. Add shrimp (12 jumbo). Boil 2–3 minutes until pink and firm (shrimp size dependent). Immediately transfer to an ice bath to chill and stop cooking. Leave tails on for presentation. Keep chilled on ice until plating; serve with cocktail sauce and warmed clarified butter.

Steam clams

Rinse clams under cold water to remove grit. In a wide skillet or steamer, add 1 cup white wine and 1/4 cup water (or 1 cup water if not using wine) and bring to a simmer. Add clams in a single layer, cover, and steam 5–7 minutes until shells open. Discard any unopened clams. Transfer open clams to an ice bath to chill. Keep chilled on ice until plating.

Shuck oysters

Keep oysters cold until just before serving. Using an oyster knife and a towel, insert the knife at the hinge, twist to pop, run the knife under the top shell to free it, then slide the blade beneath the oyster to free the muscle. Preserve the oyster liquor in the shell. Place oysters on half shell atop crushed ice and rock salt to stabilize.

Prepare crudo

Slice sashimi-grade fish (8 oz total; e.g., 4 oz tuna, 4 oz halibut) into thin bite-sized pieces. Toss gently with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp fresh black pepper, 1 tbsp chopped chives and 1 tbsp capers (optional). Taste and adjust seasoning. Chill briefly (5–10 minutes) before plating but do not long-marinate — crudo should be fresh and bright.

Sauces & Dressings

Mignonette: Finely mince 2 tbsp shallot and combine with 1/4 cup red wine vinegar, 1/8 tsp freshly ground black pepper, and a pinch of salt. Let sit at room temperature 10–15 minutes to marry flavors. Transfer to a small bowl for serving with oysters.

Cocktail sauce: Spoon prepared cocktail sauce into a serving bowl and chill. Optionally add a squeeze of lemon.

Clarified butter: If using unsalted butter, melt gently and skim foam; keep warm in a small saucepan (do not boil). Serve warm in a small bowl for lobster and shrimp dipping.

Lemon wedges: Quarter lemons and arrange on platter for guests.

Plating & Serving

Prepare platter: Spread a bed of crushed ice on the serving platter. Scatter a layer of rock salt to create stable spots for oysters and bowls. Arrange small bowls for mignonette, cocktail sauce, and clarified butter on the platter.

Arrange seafood: Place oysters on the half shell on the chilled bed of ice (reserve liquor). Nestle lobster halves visibly at center or to one side; place shrimp in small clusters with tails facing outward for easy picking. Scatter clams in clusters. Arrange crudo in a separate chilled dish or on a cleared area of the platter with a garnish of chopped chives and capers.

Garnish and finish: Tuck lemon wedges and parsley sprigs around the seafood. Provide small forks and oyster knives for guests. Keep platter on ice for service, replenishing ice as needed. Serve immediately so crudo remains fresh and shellfish remain chilled.

Safety & Timing

Timing: Cook lobster and shrimp first, chill in ice baths. Steam clams next and chill. Shuck oysters just before serving to preserve liquor. Assemble platter immediately prior to service so all seafood is at proper temperatures. Consume raw crudo and oysters the day they are purchased; always use sashimi-grade fish and very fresh oysters.

Seafood Platter Recipe