Seafood Tower* Recipe

If lobster tails and crab legs are not already cooked: bring a large pot of salted water to a rolling boil. For lobster tails, plunge 4 tails (6–8 oz each) into boiling water for 4–6 minutes until shells are bright and meat is opaque; cool in an ice bath. For king crab legs, reheat or steam for 6–8 minutes until hot through. Chill all cooked shellfish thoroughly in the refrigerator or on ice before assembly.

Peel and devein shrimp if needed. If raw, poach shrimp in simmering salted water for 2–3 minutes until pink and cooked through; transfer to an ice bath, drain and chill.

Split crab legs with kitchen shears lengthwise so guests can access meat easily. Remove lobster meat from shells in large chunks and keep chilled. Shuck oysters and clams on the half shell if not already done; store on crushed ice and keep cold.

Arrange smoked salmon slices on a plate and keep refrigerated until assembly. If marinating calamari yourself: toss precooked calamari rings with 1 tbs olive oil, 1 tbs lemon juice, a pinch of salt and pepper, and 1 tbs chopped parsley; chill.

Cocktail sauce

Combine 1 cup ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice and 1 tsp hot sauce (optional) in a bowl. Taste and adjust horseradish or lemon for brightness. Chill until serving.

Mignonette

Whisk together 3 tbs red wine vinegar, 2 tbs finely minced shallot and 1 tsp freshly ground black pepper. Let sit at least 10 minutes to meld. Chill.

Creamy horseradish sauce (quick)

Stir together 1/2 cup sour cream or crème fraîche with 1/4 cup mayonnaise and 1–2 tbs prepared horseradish, 1 tsp lemon juice and salt to taste. Chill.

Fill the base platter or bowl with a 1–1.5 inch bed of crushed ice to keep seafood cold. Arrange seaweed salad (if using) and microgreens decoratively on the ice but not covering items entirely—these are accents.

Divide lemon wedges, parsley sprigs and small ramekins of sauces between the tiers/levels of the tower for easy access. Keep melted butter warm in a small heatproof bowl if serving warm lobster meat to be brushed right before serving.

If using a multi-tier seafood stand: place the largest items (king crab legs halved or arranged) on the bottom tier across the bed of ice so they are stable. Tuck crab legs so they overlap attractively.

On the middle tier arrange chilled lobster meat pieces, smoked salmon rosettes and marinated calamari. Fan the smoked salmon slices into small rosettes or folds for visual appeal.

Place shrimp around the edges of the middle and top tiers, tails outward for easy picking. If you prefer, arrange shrimp on small individual shells or on ice-filled donut rings for stability.

Top tier: place oysters and clams on the half shell on a shallow bed of crushed ice so they sit level. Fill any small gaps with parsley sprigs or microgreens for color. Reserve some lemons and sauce ramekins at accessible points on each tier.

Sprinkle a light pinch of salt and cracked black pepper over lobster and smoked salmon if desired, and brush lobster with a little melted butter just before serving (or pass warm butter).

Bring the assembled tower to the table on the platter with extra crushed ice in a separate bowl if you need to replenish. Instruct guests to use the provided utensils (seafood forks, small tongs) and sauce ramekins. Keep the tower on ice and serve immediately; do not leave raw shellfish at room temperature for more than 30 minutes.

Leftovers: remove any sauces from the seafood and refrigerate. Consume leftover cooked shellfish within 24–48 hours.