Plateau de Fruits de Mer with Two Sauces

By LRay

The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish, an shuck the oysters for a minimal charge. Make the simple suaces earlier in the day and your woerk is done. For the serving tray, by crushed ice or place a few cups of ice in a plastic bag, wrap in a dish trowel, and crush using a rollng pin or a meat tenderizer.

Ingredients

• 1/4 cup white-wine vinegar
• 1 tablespoon finely chopped shallot
• 2 tablespoons finely diced, peeled cucumber
• Coarsely ground black pepper
• 1/3 cup ketchup
• 1 tablespoon prepared horseradish
• 1/4 teaspoon finely grated orange zest
• 4 jumbo shrimp, steamed, peeled, and deveined
• 4 oysters, shucked and in shells
• 1 small lobster tail, steamed and cut in half
• Lemon wedges, for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.

Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.