Sea Food Platter

A seafood platter is the ultimate ocean feast, offering a stunning array of flavors and textures from the sea. Whether it features oysters, shrimp, lobster, mussels, or grilled fish, each bite delivers freshness and natural sweetness. Typically served with zesty lemon wedges, buttery

Sea Food Platter

Difficulty Level: Medium
Calories: 600
Cooking Time: 45 min

Ingredients:

For the Amaebi Marinate
  • 1 T Chopped Parsley
  • 1 T Minced Thyme
  • 1 Lemon, Zested
  • 1 Orange Zested
  • 1 T Lime Juice
For the Crab Salad
  • 8oz. Lump Crab Meat
  • 3 oz. Mayonnaise
  • ⅓ Head Fennel, Sliced Thin
  • 1⁄4 Head Red Cabbage
  • 1 T Smoked Paprika
  • Juice of 1 Lemon
  • 1 T Basil, Slice thin
For the Citrus Beurre Blanc
  • 1 Orange, Juice and Zest
  • 1 Lemon , Juice and Zest
  • 1⁄2 C W. Wine Vinegar
  • 2 Cm Piece Ginger
  • 3 Sprigs Thyme
  • 10 Black peppercorns
  • ¼C Heavy Cream
  • 1/ lb. butter

Instructions:

 

Haricot Vert:
  1. Cook in Boiling Salted water for Thirty Seconds, Transfer to Ice Water.
Lobster:
  1. Cook in salted boiling water for 7 minutes, put into ice water.
  2. Cut tail in half and grill with oil. Add salt and pepper
Amaebi.
  1. Mix all the ingredients together with the Peeled Shrimp and Serve.
Crab Salad
  1. Slice head fennel thinly.
  2. Slice thin head red cabbage, remove thick center rib of each head.
  3. Mix all ingredients together and season with Salt to taste.
Citrus Beurre Blanc
  1. Put first 6 ingredients into a pot and reduce by half. Add the Heavy Cream to the reduction and strain. Off heat.
  2. Slowly whisk in the Butter and then season the Sauce to taste with Salt. Keep in Warm Place.
To assemble
  1. Cut the Lobster Tail in half and grill. Warm the Haricot Vert (add dressing-optional). Put a 1⁄4C of the Crab Salad on the left Portion of the plate and place the Green Beans on top. The Amaebi position on the right side of the plate in a small pile (torn herb leaves is optional-Parsley). Put 2 oz. of the Sauce in the middle of the plate and position the Lobster halves on top.
  2. Serve the rest of the Sauce on the side as it is great for dipping. This dish is perfect for entertaining or special occasions and is sure to impress.
  3. Enjoy.

You might be interested:

Goat Shashlik

Grilled goat kebabs, marinated in kiwi, onions, and spices, are tender and flavorful. Cooked over an open flame, they develop...
Read More >>

Black Ravioli with Salmon in Cheese Sauce and Truffle Cream

Delight in black ravioli filled with salmon and porcini mushrooms, paired with a rich truffle cheese sauce. A luxurious Italian-inspired...
Read More >>

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion

Sous Vide Beef Cheek with Sweet Sherry Sauce is a luxurious dish perfect for special occasions. Slow-cooked for 24 hours,...
Read More >>
Be inspired by the success stories of the world's top chefs:

Frank Lebiez

  • Hong Kong
Frank Lebiez, proprietor and CEO of Metropolitan Restaurant in Hong Kong, brings the flavors of his native Normandy to life...
Read More >>

Jorge de Angel Moliner

  • Spain, Valencia
Born in Valencia, Spain, I developed a passion for cooking from a young age, despite my father’s warnings against the...
Read More >>

Patrick Casula

  • France
Born in Grenoble, France, I became Pastry World Champion through passion and dedication to perfecting simple yet extraordinary dishes. My...
Read More >>