📝 About This Recipe
Transport your guests to the rugged coast of Brittany with this majestic assembly of the ocean's finest treasures. This iconic French masterpiece balances the briny snap of chilled raw oysters with the succulent, buttery textures of poached lobsters and langoustines. Served over a shimmering bed of crushed ice with classic accompaniments, it is the ultimate celebration of freshness and culinary elegance.
🥗 Ingredients
The Shellfish Selection
- 24 pieces Fine de Claire Oysters (freshly shucked, on the half shell)
- 2 pieces Whole Maine Lobster (approx. 1.5 lbs each, cooked and halved)
- 4 pieces King Crab Legs (split lengthwise)
- 16 pieces Large Shrimp or Prawns (shell-on, cooked and chilled)
- 8 pieces Langoustines (whole, lightly poached)
- 500 grams Bulots (Sea Snails) (cooked in court-bouillon)
- 12 pieces Littleneck Clams (scrubbed clean, served raw or steamed)
Court-Bouillon (Poaching Liquid)
- 4 liters Water
- 500 ml Dry White Wine (Muscadet or Sauvignon Blanc)
- 4 tablespoons Sea Salt
- 1 tablespoon Black Peppercorns (whole)
- 1 piece Lemon (halved)
- 3 sprigs Fresh Thyme and Bay Leaves (tied in a bouquet garni)
Classic Accompaniments
- 1/2 cup Shallot Mignonette (red wine vinegar, minced shallots, cracked pepper)
- 1 cup Homemade Mayonnaise (rich and lemony)
- 100 grams Salted French Butter (high quality, like Bordier or Isigny)
- 1 loaf Rye Bread (thinly sliced)
- 3 pieces Lemons (cut into wedges or wrapped in muslin)
👨🍳 Instructions
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1
Prepare the Court-Bouillon: In a large stockpot, combine water, white wine, sea salt, peppercorns, lemon halves, and bouquet garni. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.
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2
Poach the Lobster: Increase heat to a rolling boil. Submerge the live lobsters head-first. Cook for 8-10 minutes. Remove immediately and plunge into an ice bath to stop the cooking process.
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3
Cook the Crustaceans: In the same liquid, poach the langoustines for 3 minutes and the shrimp for 2-3 minutes until opaque and curled. Chill immediately in the ice bath.
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4
Prepare the Bulots: Simmer the sea snails in the court-bouillon for 20 minutes. Let them cool in the liquid to retain moisture, then drain and chill.
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5
Make the Mignonette: In a small bowl, whisk together the red wine vinegar, finely minced shallots, and a generous amount of coarsely cracked black pepper. Set aside for at least 30 minutes to macerate.
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6
Whip the Mayonnaise: Whisk an egg yolk with a teaspoon of Dijon mustard, then slowly drizzle in neutral oil until thick. Season with lemon juice and sea salt.
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7
Prep the Lobster: Once chilled, twist off the claws. Split the lobster bodies lengthwise with a heavy chef's knife. Remove the intestinal tract and the grain sac behind the eyes.
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8
Shuck the Oysters: Just before serving, shuck the oysters carefully, ensuring no shell fragments remain. Keep them level so they retain their 'liquor' (the natural sea water).
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9
Prepare the Platter: Fill a large, deep silver or stainless steel platter with a generous mound of crushed ice. Sprinkle with a little rock salt to keep the ice from melting too quickly.
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10
The Foundation: Arrange the larger items first, placing the lobster halves and king crab legs as the centerpiece of the platter.
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11
Layering: Nestled around the lobster, arrange the oysters and clams in a circular pattern. Ensure they are sitting securely in the ice so they don't tip.
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12
The Finishing Touches: Fill the gaps with shrimp, langoustines, and bulots. Garnish the platter with lemon wedges and sprigs of fresh seaweed if available.
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13
Final Presentation: Serve immediately with the chilled sauces, sliced rye bread, and the high-quality salted butter on the side.
💡 Chef's Tips
Always source your shellfish from a reputable fishmonger on the day you plan to serve it; freshness is the only secret to this dish. When shucking oysters, use a thick towel to protect your hand and never force the knife—let the tip find the hinge naturally. Ensure your ice is 'dry' and crushed finely; if it's too wet, the seafood will slip and the platter will become a puddle. Don't overcook the shellfish; use a timer religiously as even 30 seconds too long can make lobster or shrimp rubbery. Provide 'oyster forks', small picks for the bulots, and nutcrackers for the lobster claws to make the dining experience effortless.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Muscadet Sèvre et Maine or a Chablis to complement the salinity of the oysters. Serve with a side of lightly toasted 'Pain de Seigle' (Rye Bread) spread thickly with Demi-Sel butter. A chilled bottle of Champagne (preferably Blanc de Blancs) is the traditional choice for a truly festive occasion. Keep a 'discard bowl' on the table for shells and plenty of warm, damp finger towels with lemon slices for guests.