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.
- 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
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.