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Chef's Tip
When cooking shellfish, timing is everything. Cook each type separately based on its unique requirements to ensure nothing is overcooked. For shrimp, remove them from the boiling water as soon as they turn pink and opaque, then immediately plunge into ice water to stop the cooking process.
Instructions
- Cook lobster: Bring a large pot of heavily salted water to a boil. Add bay leaves, half of the peppercorns, and lemon slices. Plunge lobster headfirst into boiling water and cook for 8-10 minutes until bright red.
- Transfer lobster to an ice bath to stop cooking. When cool enough to handle, remove meat from tail, claws, and knuckles. Cut tail meat into medallions, leave claw meat whole.
- Cook shrimp: In the same poaching liquid, cook shrimp for 2-3 minutes until pink and just opaque. Transfer to ice bath to stop cooking. Peel, leaving tails attached. Devein if necessary.
- Prepare mignonette sauce: Combine minced shallots, champagne vinegar, and remaining peppercorns in a small bowl. Let stand at room temperature for 1 hour.
- Prepare cocktail sauce: Mix ketchup, prepared horseradish, Worcestershire sauce, hot sauce, and white vinegar in a bowl. Adjust seasonings to taste.
- Shuck oysters and clams: Using an oyster knife, carefully open oysters and clams, preserving the natural liquor. Detach meat from shells but leave in place.
- Arrange serving platter: Fill a large platter or shallow bowl with crushed ice. Nestle the shellfish into the ice, grouping each type together.
- Add sauces: Transfer cocktail sauce, mignonette sauce, and freshly grated horseradish to small serving bowls and place on or alongside the platter.
Plating
Arrange the ice-filled platter with oysters and clams on the half shell nestled into the ice. Position the lobster pieces as the centerpiece, with the tail medallions fanned out and the claws displayed prominently. Arrange the shrimp around the perimeter in a circular pattern. Place small bowls of cocktail sauce, mignonette sauce, and freshly grated horseradish on the platter. Garnish with lemon wedges and fresh herbs. Optional: add a few edible flowers for color contrast.
Storage & Reheating
Fresh shellfish should be consumed the same day it is prepared. The cocktail and mignonette sauces can be made up to 2 days ahead and refrigerated. The lobster and shrimp can be cooked up to 8 hours ahead and refrigerated, but oysters and clams should be shucked just before serving.
About This Recipe
The Royal Platter was a showstopping presentation at Locke-Ober, highlighting the restaurant's access to the finest New England seafood. This opulent display honors the traditional raw bar offering with careful preparation and classic accompaniments. The focus remains on the natural flavors of premium shellfish, enhanced by the proper handling techniques that have been the hallmark of fine seafood service for generations.