Shellfish Tower Recipe
A bounty from the sea stacked high with Maine lobster tails, Colossal crab, jumbo shrimp, and oysters on the half shell.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shellfish Tower
Method
Shellfish Tower Preparation
- 1
Prepare the Lobster Tails
Fill a large pot with water and bring it to a boil. Add the lobster tails to the pot, cover, and boil for 8-10 minutes until the shells turn bright red and the meat is opaque. Remove tails and let cool before slicing them in half lengthwise.
- 2
Prepare the Crab Legs
If using frozen crab legs, thaw them in the refrigerator overnight. To serve, simply place the crab legs in a steamer basket over boiling water and steam for 5-7 minutes until heated through. Remove from heat and set aside.
- 3
Prepare the Jumbo Shrimp
In a large pot, bring water to a boil and add the shrimp. Cook for 3-4 minutes until they turn pink and opaque. Drain and place in an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp, leaving the tails on for presentation.
- 4
Prepare the Oysters
Shuck the oysters using an oyster knife, being careful to retain the liquid inside the shells. Place the oysters on a bed of crushed ice to keep them chilled.
- 5
Assemble the Shellfish Tower
On a large serving platter or tiered stand, start by placing the lobster tails in the center. Arrange the crab legs around the lobster, followed by the jumbo shrimp. Finally, place the oysters on the outer edges. Garnish with lemon wedges and sprinkle with fresh parsley.
- 6
Serve with Dipping Sauces
Serve the shellfish tower with cocktail sauce and melted butter on the side for dipping. Enjoy with fresh lemon juice drizzled over the seafood.