📝 About This Recipe
An architectural masterpiece of the sea, this tower brings the opulence of a coastal French brasserie directly to your table. Featuring a curated selection of pristine raw oysters, buttery poached lobster, and citrus-marinated scallops, it celebrates the natural sweetness of premium seafood. This dish is defined by its temperature—icy cold—and its array of vibrant, house-made condiments that elevate each bite into a luxurious sensory experience.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (e.g., Kumamoto or Blue Point) (scrubbed and kept on ice)
- 2 pieces Whole Maine Lobster (1.5 lbs each, pre-cooked and chilled)
- 12 pieces Jumbo Tiger Prawns (peeled and deveined, tail-on)
- 1 lb King Crab Merus Legs (split lengthwise for easy access)
- 6 large Dayboat Sea Scallops (sushi-grade, sliced into thin rounds)
The Marinade & Poaching Liquid
- 2 Lemon (halved)
- 1 cup Dry White Wine (for poaching prawns)
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons Yuzu Juice (for the scallop crudo)
Classic Mignonette & Sauces
- 1 large Shallot (minced very finely)
- 1/2 cup Red Wine Vinegar
- 1 teaspoon Cracked Black Peppercorns
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 tablespoons Prepared Horseradish (for the cocktail sauce)
- 1/2 cup Ketchup (organic preferred)
For Garnish
- 10-15 lbs Crushed Ice (to fill the tower tiers)
- 1 bunch Fresh Seaweed or Parsley (for bedding)
- 3 pieces Lemon Wedges (wrapped in cheesecloth to prevent seeds falling)
👨🍳 Instructions
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1
Prepare the poaching liquid for the prawns: In a medium pot, combine 4 cups of water, the white wine, Old Bay, and 1 halved lemon. Bring to a boil, then reduce to a simmer.
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2
Add the prawns to the simmering liquid. Cook for 2-3 minutes until they are opaque and pink. Immediately transfer them to an ice bath to stop the cooking process and lock in the snap.
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3
Prepare the Classic Mignonette: In a small ceramic bowl, whisk together the minced shallots, red wine vinegar, and cracked black pepper. Let it sit for at least 30 minutes in the fridge to mellow the shallots.
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4
Make the Cocktail Sauce: Combine the ketchup, horseradish, and a squeeze of lemon juice. Adjust the horseradish quantity based on your preference for heat.
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5
Prepare the Scallop Crudo: Arrange the sliced scallop rounds in a small ramekin. Drizzle with yuzu juice and a pinch of sea salt. Keep chilled until the very last moment.
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6
Break down the lobsters: Remove the claws and knuckles, cracking the shells gently to reveal the meat while keeping it intact. Split the tails lengthwise. Remove the intestinal tract and chill.
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7
Shuck the oysters: Using an oyster knife and a protective glove, open the oysters carefully, ensuring you preserve as much 'liquor' (the natural juice) as possible. Run the knife under the meat to detach it from the shell.
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8
Prepare the tower: Fill each tier of your seafood tower generously with crushed ice. Smooth the top to create a flat surface for the seafood.
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9
Layer the bottom tier: Arrange the heavier items like the lobster tails, claws, and King Crab legs. Use seaweed or parsley to fill gaps and add a pop of green.
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10
Assemble the top tier: Place the shucked oysters in a circular pattern around the edge. Position the ramekin of scallop crudo and the prawns in the center.
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11
Final Touches: Nestle the small bowls of Mignonette and Cocktail sauce into the ice. Garnish the entire tower with lemon wedges and serve immediately.
💡 Chef's Tips
Always source your seafood from a reputable fishmonger on the day of serving to ensure absolute freshness. Use crushed ice rather than cubes; it holds the seafood in place better and creates a more professional aesthetic. Wrap your lemon wedges in small pieces of cheesecloth or muslin to prevent seeds from falling onto the delicate raw seafood. Avoid overcooking the lobster and prawns; even 30 seconds too long can turn them rubbery—use an ice bath immediately after poaching. Keep the tower tiers in the freezer for 20 minutes before assembling to help the ice last longer at the table.
🍽️ Serving Suggestions
A crisp, bone-dry Champagne or a Chablis with high acidity cuts through the richness of the shellfish perfectly. Serve with a side of warm, crusty sourdough bread and salted French butter. A chilled glass of Sancerre or a dry Rosé from Provence is an excellent alternative for a summer afternoon. Provide finger bowls with warm water and a slice of lemon for guests to clean their hands between courses. Offer a small bowl of clarified butter kept warm over a tea light for those who enjoy dipping their lobster and crab.