Imperial Chilled Seafood Tower Recipe

Prepare lobster

If lobsters are raw, bring a large pot of heavily salted water to a rolling boil. Submerge each lobster headfirst for 8 minutes for 1–1.25 lb lobsters (adjust 1 minute per additional 4 oz). Immediately transfer to an ice bath to stop cooking. Once cold, twist off claws and knuckles, crack shells partially for presentation and remove tail meat in large chunks. Chill lobster meat completely on ice and reserve shells for plating if desired.

Cook prawns

Bring a large pot of salted water to a rapid simmer with 1 lemon halved and 1 bay leaf (optional). Add prawns and cook 2–3 minutes until pink and just cooked through. Transfer to an ice bath to stop cooking. Drain, pat dry, and refrigerate. Thread each prawn on a small skewer for easy serving and arrange chilled on the tower with tails up.

Shuck and chill oysters

Keep oysters cold on crushed ice. Shuck oysters just before serving: hold with towel, run knife along hinge, pop open, cut muscle, and preserve liquor. Place oysters on half shell on a bed of crushed ice in the platter. Serve with mignonette and lemon wedges.

Salmon ceviche

Cut sashimi-grade salmon into 8 mm (1/3 inch) cubes. In a bowl combine juice of 2 limes (approximately 60 ml), 20 ml rice vinegar, 10 ml sesame oil, 1 tsp grated ginger, 1 minced serrano (optional), 1 small minced shallot, 10 g chopped cilantro, pinch of salt and pepper. Gently toss salmon cubes with the dressing and refrigerate for 12–18 minutes to 'cook' lightly in acid. Adjust acidity to taste. Keep chilled until plating.

Hamachi Nobu-style

Slice hamachi into 5–6 thin sashimi pieces. Arrange slices on a chilled plate. For Nobu-style sauce: mix 40 ml soy sauce, 15 ml mirin, 10 ml rice vinegar, 5 g grated ginger, 5 ml sesame oil and 5 ml lemon juice. Spoon a small amount over each slice. Garnish with thinly sliced green onion, microgreens and a small dot of yuzu kosho if using. Keep chilled until plating.

Gringo salmon aburi

Slice gringo salmon into 5–6 slightly thicker pieces (sashimi-style). Lightly brush each slice with a mixture of 15 ml soy sauce, 10 ml mayonnaise (or Japanese mayo), and a tiny pinch of sugar. Using a culinary blowtorch, quickly aburi (sear) the surface until lightly charred but still mostly raw inside (about 2–4 seconds per piece). Garnish with tobiko or microgreens and refrigerate briefly on ice until assembly.

Bluefin tuna tartare

Finely dice bluefin tuna into small cubes. In a bowl combine 20 ml soy sauce, 10 ml sesame oil, 10 g mayonnaise, 5 g Dijon mustard, 15 g chopped capers, 1 tbsp finely chopped chives, pinch of salt and pepper, and a squeeze of 1/2 lemon. Fold tuna into the dressing gently to combine. Taste and adjust seasoning. Portion tartare into rings or small bowls and chill until plating.

Prepare mignonette and cocktail sauces ahead. Place ponzu, extra soy, tobiko, pickled ginger, microgreens, lemon wedges, and chilled condiments in small bowls for placement on the tower. Keep all garnishes chilled on ice until assembly.

Make taro chips (if making fresh)

Peel taro and slice very thinly (mandoline recommended). Rinse slices and pat dry thoroughly. Heat neutral oil in a deep pot to 175°C (350°F). Fry taro slices in small batches until crispy and lightly golden, about 1–2 minutes. Drain on paper towels, season immediately with sea salt. Let cool completely and store in an airtight container until assembly.

Prepare ice bed and platter

Build the tower base by spreading crushed ice on the platter or multi-tier stand. Layer additional ice between tiers to keep all items chilled. Arrange larger items (lobster sections, bowls of tartare and ceviche) centrally and smaller items (oysters, prawns, hamachi, aburi slices) around. Place condiments and garnishes in small bowls nestled in ice. Insert taro chips upright or fanned at the edges for texture and to serve as scoops.

Final assembly: On the chilled tower, place lobster tail and claw meat in a shallow bowl or on a shell, garnish with a drizzle of olive oil and a squeeze of lemon. Arrange prawns around the lobster and on upper tiers with cocktail sauce nearby. Position east and west coast oysters on half shells with mignonette and lemon wedges. Spoon salmon ceviche into a small bowl, set bluefin tuna tartare in a ring mold and lift to reveal a neat portion. Fan hamachi slices with Nobu-style sauce and place gringo salmon aburi pieces with a microgreen garnish. Scatter taro chips around as crunchy scoops. Finish with a few sprinkles of tobiko on the aburi and tartare, and a few sprigs of microgreens. Keep platter on crushed ice and serve immediately.

Service notes: Provide small forks, spoons, cocktail forks, and extra napkins. Keep remaining sauces chilled. Consume raw items within 1–2 hours of plating for quality and safety.