Plateau De Fruits De Mer With Two Sauces Recipes
PLATEAU DE FRUITS DE MER WITH TWO SAUCES
The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
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- To prepare the court bouillon: Pour 4 quarts of water into a large stock pot. Add the bay leaves, parsley, thyme, garlic, black peppercorns, fennel, carrots, leeks, white wine and white wine vinegar. Cover the pot and bring to a boil, then reduce the heat and simmer for 10 minutes. Squeeze in the lemon juice and add the lemon halves. Add sea salt to taste.
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- Bring the court bouillon to a rapid boil over medium-high heat, covered. Add the lobster, head first, and return to a boil; boil for 1 minute uncovered. Remove the pot from the heat and add the shrimp. Let stand. Remove the shrimp as soon as they are cooked through: The shells will be pink and the tail meat opaque, 2 to 3 minutes. Remove the shrimp to a tray and refrigerate. Refrigerate for at least 1 hour or up to 24 hours.
- Remove the lobster from the pot (reserving the court bouillon) after it has stood in the court bouillon for 10 minutes. Transfer the lobster to a platter and let cool for about 15 minutes, then refrigerate for at least 1 hour or up to 24 hours. Before serving, pull off each claw. Insert the tip of a large knife between the eyes and cut straight down the length of the lobster to cut it in half.
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