Grand Seafood Tower Recipe

Make garlic herb butter (if not using store-bought)

In a small saucepan over low heat, melt 1 cup unsalted butter. Add minced garlic and cook gently 1–2 minutes until fragrant but not browned. Stir in 2 tablespoons chopped parsley, 1 teaspoon lemon juice, 1 teaspoon salt and 1 teaspoon black pepper. Keep warm in a small heatproof bowl set over a pan of barely simmering water or transfer to a small serving pot and cover to maintain warmth.

Prepare cocktail sauce and horseradish

If using store-bought cocktail sauce, transfer 1 cup to a serving bowl. Mix fresh grated horseradish (about 2 tbs) into a small dish so guests can add more heat as desired.

Mignonette

If making a classic mignonette, combine 3/4 cup red wine vinegar, 2 tablespoons finely minced shallot, 1/4 teaspoon cracked black pepper and a pinch of sugar. Chill until ready to serve. Transfer to a small bowl.

Chill all seafood thoroughly before assembly. Keep oysters, sashimi, shrimp, prawns and lobster on ice until ready to arrange.

Shuck and dress oysters

Shuck 12 oysters just before serving or buy pre-shucked on the half shell. Drain any excess liquor but leave a small amount in the shell. Place oysters on crushed ice to keep cold. Serve with a wedge of lemon, a small spoon of mignonette on the side and a dab of horseradish/cocktail sauce if desired.

Arrange sashimi

Slice sushi-grade yellowtail and salmon into 1/4"–1/3" slices (if not pre-sliced). Fan the slices on chilled plates or on the ice bed in small overlapping bouquets. Garnish lightly with a few sprigs of seaweed or microgreens and a lemon wedge. Keep sashimi very cold and cover lightly until serving.

Prepare shrimp, prawns and lobster

If shrimp/prawns are cooked and chilled, pat dry with paper towels. Remove shells as desired leaving tails intact for presentation. Split the cooked lobster lengthwise or remove claw/carcass meat and present halves or clusters. Warm garlic butter should be served in a separate small pot; if guests prefer warm butter, keep it on a low heat source.

Select a multi-tiered serving stand or a large shallow bowl/charger. Line the serving surface with a layer (about 2–3 cups) of crushed ice to form a stable cold bed. Optionally sprinkle a ring of coarse sea salt where you will place heavier shells to stabilize them.

Bottom tier: Arrange the largest items (lobster halves/claws and prawns) on the lowest level of the stand or on the outer edge of the ice bed. Nestle them into the ice so they sit securely.

Middle tier: Place large cooked shrimp in groups of three or four, fanning the tails outward. Tuck small bowls with 1 cup cocktail sauce and a bowl of garlic herb butter onto this tier (use small ramekins).

Top tier and accents: Place the 12 oysters on the half shell on the top tier or in a circular pattern around the center. Arrange sashimi slices artistically on the ice between oysters and shrimp, maintaining separation between raw sashimi and cooked items. Garnish with lemon wedges, small bowls of mignonette and horseradish, and scatter chopped parsley for color.

Final adjustments: Sprinkle a few decorative sprigs of seaweed or greens for an oceanic look. Ensure serving utensils are provided: small forks for sashimi, cocktail forks for shrimp and oysters, lobster picks and a small spoon for sauces. Keep an ice replenishment nearby and serve immediately.

Serve immediately while seafood is cold. Keep sashimi covered and chilled until the moment of service to preserve quality. Do not leave raw seafood at room temperature for more than 2 hours (1 hour above 90°F/32°C).

If offering raw sashimi and shellfish, inform guests that these items are raw and ensure sourcing is sushi-grade and handled under proper cold-chain conditions.