Water Polo Signature Seafood Tower Recipe

Prepare Lobster

If lobster is raw, steam or boil for 8–10 minutes until shell bright red and meat is opaque. Immediately shock in ice water to stop cooking. Halve lengthwise, remove tomalley if desired, and chill thoroughly. If using precooked lobster, halve and chill.

Cook Shrimp

Bring a pot of salted water to a boil with a squeeze of lemon and a pinch of Old Bay if desired. Add shrimp and cook 2–3 minutes until pink and just firm. Immediately transfer to an ice bath to chill. Keep tails on for presentation.

Shuck Oysters

Keep oysters cold on ice. Shuck carefully leaving liquor in the shell, clean the shells, and arrange on crushed ice until service. Keep refrigerated.

Prepare Mussels

If mussels are raw, steam 4–6 minutes in 1/4 cup white wine until shells open. Discard any unopened shells. Remove meat from half of the mussels for marinating; reserve some shells if using for presentation. Chill the removed mussel meat in its cooking liquid strained and then used in the marinade.

Dice the sushi-grade bluefin tuna into uniform 1/4-inch cubes and keep very cold. In a bowl combine 1 tbsp minced shallot, 1 tsp chopped capers, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp fresh lime juice, 1 tsp sliced chives, 1/4 tsp sea salt and 1/8 tsp black pepper. Gently fold tuna into the dressing until evenly coated. Taste and adjust seasoning. Keep chilled until assembly; portion into a ring mold if desired for presentation.

In a bowl whisk together 1/4 cup white wine, 2 tbsp olive oil, thinly sliced garlic clove, 1 tbsp thinly sliced shallot, 1/4 tsp red pepper flakes, 1 tbsp chopped parsley, 1/2 tsp lemon zest and 1/8 tsp salt. Add the chilled cooked mussel meat and gently toss to coat. Marinate at least 30 minutes in the refrigerator to develop flavor. Serve chilled in small bowls or back in reserved shells.

French 75 Mignonette

Mix 3 tbsp champagne or white wine vinegar with 1 tbsp finely minced shallot, 1/2 tsp lemon zest, 1/2 tsp sugar, 1/8 tsp freshly ground black pepper and 1 tsp chopped chive. Stir and refrigerate at least 30 minutes to let flavors marry. Chill until serving; serve spooned over oysters or on the side.

Cocktail Sauce

Whisk together 1/2 cup ketchup, 2 tbsp prepared horseradish (more to taste for heat), 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice and 1/4 tsp hot sauce (optional). Taste and adjust horseradish and lemon balance. Chill until service.

Mustard Aioli

In a small bowl mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp minced garlic and 1/8 tsp salt. Whisk until smooth and refrigerate. Adjust lemon and mustard to taste.

House Hot Sauce

If using a vinaigrette-style house hot sauce, combine 1/4 cup preferred hot sauce with a splash of olive oil and a squeeze of lemon, or simply plate your bottled house hot sauce chilled.

Prepare tower stand or two-tier serving platter. Fill bottom tier with a 1–2 inch bed of crushed ice to stabilize and keep seafood cold. Place a small mound of crushed ice on the top tier as well.

Arrange halved lobster prominently on the top tier or front center, fanning the tails if possible. Arrange jumbo shrimp around the lobster and on lower tier as space allows.

Place a neat portion of tuna tartare in a small ramekin or ring-molded on the top tier. Spoon marinated mussels into a small bowl or reserved shells and set on the tower.

Nestle oysters into crushed ice on both tiers with liquor intact. Place cocktail forks and small spoons so guests can access tartare and mussels easily.

Add small bowls of French 75 mignonette, cocktail sauce, mustard aioli and house hot sauce around the tiers. Garnish with lemon/citrus wedges, microgreens or frisée, a drizzle of citrus oil, and finish with a light sprinkle of sea salt and cracked pepper over lobster and shrimp.

Serve immediately with chilled plates or napkins and plenty of ice to keep the tower cold. Provide instructions to guests: sip chilled mignonette on oysters, use cocktail sauce for shrimp, mustard aioli for lobster, and a touch of house hot sauce if desired.