Seafood Tower Recipe

Shucking & preparing oysters

Keep oysters cold until just before shucking. Rinse shells under cold running water to remove grit. Using an oyster knife and a thick towel or glove, hold the oyster cupped-side down. Insert the knife at the hinge, twist to pop open, slide the blade under the top shell to sever the muscle and discard the top shell. Run the blade under the oyster to free it from the bottom shell, keeping the liquor in the shell. Place each shucked oyster on a tray of crushed ice to chill. Arrange 24 oysters on the half shell for the tower.

Portion lemon wedges on a small plate near the oysters and place a small bowl of prepared horseradish next to them.

Cook and chill lobster tails

Bring a large pot of salted water to a rapid boil. Add lobster tails (shells on), cook 4–6 minutes depending on size until flesh is opaque. Immediately transfer to an ice bath to stop cooking. When cooled, split tails lengthwise with kitchen shears or a sharp knife. Keep chilled until assembly.

Cook and chill shrimp

Bring salted water with a bay leaf and a halved lemon to a boil. Add shrimp and cook 2–3 minutes until just pink and opaque. Immediately transfer to ice bath to chill. Drain and refrigerate until assembly. Keep tails on for presentation.

Prepare crab legs

If using frozen crab legs, thaw in the refrigerator overnight or under cold running water. Steam or simmer crab legs 4–6 minutes until heated through. Split heavy sections lengthwise for easy cracking and chilling. Place in ice bath briefly, then refrigerate to fully chill.

Steam clams

Steam clams in a covered pot with a small amount of water until shells open (5–8 minutes). Discard any that do not open. Cool quickly in ice bath, then place on half shell or serve whole on ice.

Arrange chilled lobster tails, shrimp, crab legs and clams on a tray of crushed ice while preparing the tower.

Make classic mignonette

Combine 1 cup red wine vinegar, 3 tablespoons minced shallot, 1 teaspoon coarse ground black pepper and 1/2 teaspoon sea salt in a small bowl. Stir and refrigerate for at least 30 minutes to allow flavors to meld.

Cocktail sauce and finishing

If not using store-bought cocktail sauce, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice and 1–2 dashes Tabasco to taste. Adjust horseradish and hot sauce for heat. Place cocktail sauce, extra horseradish, mignonette, lemon wedges and hot sauce in small bowls for the tower. Sprinkle chopped parsley lightly over sauces and keep chilled.

Assemble the seafood tower

Fill each tier of the tower stand with a generous bed of crushed or shaved ice to keep seafood cold. Arrange largest items (lobster tails and split crab sections) on the bottom tier, nestling them into the ice. Place clams and oysters on their half shells on the middle tier, spacing evenly. Arrange jumbo shrimp fanned on the top tier and tuck remaining oysters around as desired. Place small bowls of mignonette, cocktail sauce, extra horseradish and lemon wedges evenly around tiers so guests can reach them.

Garnish with a few sprigs of parsley and optional microgreens or edible flowers. Keep the tower on ice and serve immediately. Provide small forks, oyster knives (if serving whole oysters), napkins, and bowls for shells or discard.