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Chef's Tip
For perfectly cooked seafood, prepare each component separately according to its specific cooking time, then arrange on the platter just before serving. This ensures each type of seafood maintains its ideal texture and temperature.
Instructions
- Prepare aioli: In a bowl, combine mayonnaise, 1 tablespoon lemon juice, capers, 1 clove minced garlic, 1 tablespoon each of parsley and dill. Season with salt and pepper. Refrigerate until serving.
- Prepare lobster tails: Using kitchen shears, cut lengthwise through top of shells. Gently pull shell apart and loosen meat, keeping it attached at tail end. Rest meat on top of shell.
- Brush lobster meat with melted butter and season with salt and pepper. Place on a baking sheet.
- Prepare scallops: Pat very dry with paper towels. Season with salt and pepper.
- Prepare shrimp: In a bowl, toss shrimp with 1 tablespoon olive oil, 1 clove minced garlic, salt, and pepper. Set aside.
- Preheat broiler. Position rack about 6 inches from heat.
- Broil lobster tails for 5-6 minutes until meat is opaque and registers 140°F.
- Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat until foaming.
- Add scallops without crowding and sear until golden brown, about 2-3 minutes. Flip and cook 1-2 minutes more until just opaque. Transfer to a plate.
- In same skillet, add remaining olive oil. Cook shrimp until pink and curled, about 2 minutes per side. Transfer to plate with scallops.
- For clams: In a large pot with lid, sauté shallot and remaining garlic in 2 tablespoons butter until softened.
- Add wine and bring to a simmer. Add clams, cover, and steam until they open, about 5-7 minutes. Discard any that don't open.
- Remove clams with a slotted spoon. Add remaining butter, lemon juice, and herbs to the broth. Simmer briefly.
- Brush all seafood with a little of the flavored broth.
Plating
Arrange seafood on a large platter: place lobster tails in the center, surround with scallops, shrimp, and clams in their shells. Drizzle with remaining herb butter sauce. Sprinkle with additional fresh herbs and a light dusting of paprika. Serve with lemon wedges and ramekins of lemon-caper aioli.
Storage & Reheating
This seafood platter is best enjoyed immediately after preparation. Leftover seafood can be refrigerated in an airtight container for up to 1 day. Enjoy cold or at room temperature rather than reheating, which can cause the seafood to become tough and overcooked. The aioli can be refrigerated separately for up to 2 days.
About This Recipe
An impressive mixed seafood presentation featuring lobster, scallops, shrimp, and clams, inspired by Dini's Sea Grill. This grand platter showcases New England's finest seafood prepared using classic techniques. Each element is cooked to perfect doneness and arranged for visual impact, creating a celebratory dish that honors the restaurant's reputation for exceptional seafood.