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
Method
- Haricot Vert:
- Cook in Boiling Salted water for Thirty Seconds, Transfer to Ice Water.
- Lobster:
- Cook in salted boiling water for 7 minutes, put into ice water.
- Cut tail in half and grill with oil. Add salt and pepper
- Amaebi.
- Mix all the ingredients together with the Peeled Shrimp and Serve.
- Crab Salad
- Slice head fennel thinly.
- Slice thin head red cabbage, remove thick center rib of each head.
- Mix all ingredients together and season with Salt to taste.
- Citrus Beurre Blanc
- Put first 6 ingredients into a pot and reduce by half. Add the Heavy Cream to the reduction and strain. Off heat.
- Slowly whisk in the Butter and then season the Sauce to taste with Salt. Keep in Warm Place.
- To assemble
- 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.
- 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.
- Enjoy.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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