Seafood Recipe

Make classic mignonette

In a small bowl combine red wine vinegar, champagne vinegar (if using), minced shallot, freshly ground black pepper and kosher salt. Stir and let rest at least 10 minutes to allow flavors to meld. Chill until service.

Prepare cocktail sauce

If using prepared cocktail sauce, mix with 1 tablespoon horseradish to taste in a small bowl. Adjust lemon juice (1 tbs) and additional horseradish if needed. Chill.

Lemon & garnish prep

Cut lemons into wedges. Arrange parsley or dill sprigs. Fill a large shallow platter or individual serving plates with crushed ice to make a cold bed for shellfish.

Cook mussels and clams

Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add 1 tablespoon minced garlic and sauté 30 seconds until fragrant. Add 3/4 cup dry white wine (or fish stock) and bring to a boil. Add scrubbed mussels and clams, cover, and steam 4–6 minutes, shaking the pot occasionally, until shells open. Discard any that remain closed. Remove from heat and transfer to a bowl to cool slightly; reserve the cooking liquor for spooning or discarding.

Finish lobster claws/tails (if pre-cooked)

If lobster is pre-cooked, warm gently: melt butter in a skillet with remaining 1 tablespoon minced garlic, add 1 tablespoon chopped parsley and 1/4 tsp smoked paprika, then add lobster pieces and heat 1–2 minutes just to warm through. Spoon garlic butter over lobster and keep warm on low.

Shuck oysters (if not pre-shucked)

If oysters are live and unshelled, hold each oyster with a folded kitchen towel or use an oyster glove. Insert an oyster knife at the hinge and twist to pop, then run the knife under the top shell to free the meat. Detach the muscle from the bottom shell while keeping the oyster level to retain its liquor. Place oysters on the bed of crushed ice immediately to stay cold.

Prepare shrimp

If shrimp are not cooked, bring a pot of salted water to a rolling boil, add shrimp and cook 2–3 minutes until pink and opaque. Drain and immediately plunge into an ice bath to stop cooking; drain well. Arrange peeled shrimp in groups on the ice bed with tails up for presentation.

On the chilled platter over the crushed ice, group oysters, shrimp, mussels, clams and lobster pieces in separate clusters so guests can easily select. Spoon a little of the reserved warm mussel cooking liquid into a small ramekin if desired for flavor (cooled slightly). Place mignonette, cocktail sauce with horseradish, and extra lemon wedges in small bowls around the platter.

Sprinkle a light pinch of sea salt flakes across the oysters and lemon juice lightly on items if desired. Garnish with dill or parsley sprigs and serve immediately so cold items remain chilled and warm items are slightly warm.

Serve with small forks, oyster knives, cocktail napkins and a bowl for shells. Keep cold shellfish on ice and consume within 2 hours of serving. Discard any shellfish that were closed after cooking and any for which you doubt freshness. Inform guests of any potential allergens (shellfish, mollusks).