Seafood Voyage For Two* Recipe

Chill and plate bed

Fill a large shallow platter or two individual plates with crushed ice, spreading it evenly to create a cold bed for shellfish. Sprinkle the coarse sea salt over the ice to help keep the temperature low and stabilize oysters.

Prepare cocktail sauce (if not store-bought)

In a small bowl combine 3/4 cup ketchup, 2 tbs prepared horseradish, 1 tsp lemon juice and a dash of hot sauce; taste and adjust heat. Transfer to a serving ramekin and chill until service.

Prepare mignonette

Whisk together 1/2 cup red or white wine vinegar, 1 small shallot (finely minced, about 1 tbs), 1/2 tsp black pepper and 1 tsp sugar until sugar dissolves. Chill in refrigerator in a small ramekin.

Warm clarified butter and optional garlic butter

Gently warm clarified butter in a small saucepan over low heat (do not boil) and transfer to a small thermal container. If you prefer a warm garlic butter for shrimp/lobster, melt 2 tbs unsalted butter with minced garlic and 1 tsp lemon juice over low heat, then keep warm.

Prepare oysters

Keep oysters on the half shell cold: arrange 6 oysters on the crushed ice bed with cavity facing up so they sit level. Garnish each oyster with a small parsley leaf if desired. Place the mignonette and a lemon wedge nearby for guests to add to oysters.

Arrange snow crab

If snow crab legs are whole, break into manageable clusters using kitchen shears or a crab cracker. Pat crab meat lightly with paper towel to remove excess moisture. Arrange crab pieces on the ice bed beside the oysters, leaving space for shrimp and lobster. Provide crackers or nutcrackers and picks.

Place lobster claw meat

Gently pat chilled lobster claw meat dry and arrange in a small mound or in one or two shell halves on the ice next to the crab. If desired, drizzle a teaspoon of warmed clarified butter over a portion (offer remaining butter on the side) — keep most shellfish chilled.

Arrange jumbo shrimp

If shrimp are cooked and chilled, pat dry and fan them around a small ramekin of cocktail sauce, tails up for easy handling. If you prefer warm shrimp, quickly toss cooked shrimp in the prepared garlic butter just before plating, then arrange on the platter (serve remaining warm butter on the side).

Final garnish and service

Tuck lemon wedges and parsley sprigs into the ice bed. Place ramekins of cocktail sauce, mignonette and clarified butter on the platter. Ensure oyster knives, crab crackers, picks and small forks are provided. Serve immediately so oysters and chilled shellfish remain cold; warm butter may be replaced periodically if serving takes longer than 15–20 minutes.