0 Picture
Ingredients
- Serving sauces:
- 24 raw osters
- 12 Jumbo head shrimp
- 1 Pound New Zealand Mussels 12-16
- 5 pounds Frozen Alaskan King crab legs Thawed
- 2 pounds Frozen cooked crab claws thawed
- lemon wedges
- 2 Tablespoons Pink Peppercorns
- 2/3 cup shallot
- 1 1/2 champagne vinegar
- 1 # Butter
- 1/2 Cup lemon Juice
- 2 Garlic Cloves
- 2 Eggs
- 1/2 t salt
- 2 T lemon juice
- 1 T water
- 1 3/4 cup Olive oil
Details
Preparation
Step 1
Scrub Oysters with a brush under cold running water. Holding Oyster Vupprf diff foe udder sn odder knitter to pry into oysters cupped side down, use a oyster knife to pry into oyster's hinge: twist knife to pop off the top shell. Detach flesh from he top shell and scoop under the oyster to loosen it from the bottom
Place steamer basket in a small pot filled with 2 inches of water. Place shrimp in basket and steam until pink about 3 minutes, plunge into an ice bath
Fill a skillet with 1/4" of water and bring to a simmer and the mussels cover and steam until they open 2-3 minutes. Discard any that did not open. Chill mussels
Can add lobster
Peppercorn Mignonette:
Crush 2 T whole ping peppercorns with the flat side of a chef's knife. In a small bowl stir together 2/3 cup of minced shallot, peppercorns and 1/2 cups of champagne vinegar
Drawn Butter with lemons
Bring 1 pound of unsalted butter to a simmer in a small saucepan over low heat, stirring until melted. Remove from heat, and let milk solids sink to the bottom. skim foam from the surface. then carefully pour off clear butter into a bowl, leaving the solids behind. Stir 1/2 C fresh lemon juice into the bowl. Use immediately
Lemon Aioli:
Chop 2 garlic cloves. add a pinch of coarse salt. Mash into a paste with fate flat side of a chef knife.
whisk 2 large room-temperature egg yolks with 1/2t salt in a bowl. Slowly add 2 Tablespoons fresh lemon juice and 1 T water, whisking until thoroughly blended. Add 1/4 c olive drop by drop. whisking until emulsified. Whisk in another 1 1/2 cup of oil in a steady stream. Stir in garlic paste
place all on a platter of ice and serve lemons and sauced on the side
Review this recipe