1 lobster, boiled
4 oysters
4 shrimp, U-10, boiled and peeled, tails intact
3 ounces crab meat, lump
carrots, as needed
celery, as needed
2 scallions
1 baby fennel, split and blanched
red oak leaf lettuce, as needed
Servings: 2
1. Remove the tail from the lobster. Remove the meat from the tail in one piece and cut it in half lengthwise.
2. Clean and open the oysters, leaving the oyster meat on the half-shell.
3. Mound crushed ice on a large serving platter. Position the lobster head and body in the center of the ice. Place the pieces of lobster tail around the lobster body. Arrange the remaining shellfish over the ice, using the carrots, celery, scallions, fennel and red oak leaf lettuce as garnish.
Yield: 2 appetizer servings
4 oysters
4 shrimp, U-10, boiled and peeled, tails intact
3 ounces crab meat, lump
carrots, as needed
celery, as needed
2 scallions
1 baby fennel, split and blanched
red oak leaf lettuce, as needed
Servings: 2
1. Remove the tail from the lobster. Remove the meat from the tail in one piece and cut it in half lengthwise.
2. Clean and open the oysters, leaving the oyster meat on the half-shell.
3. Mound crushed ice on a large serving platter. Position the lobster head and body in the center of the ice. Place the pieces of lobster tail around the lobster body. Arrange the remaining shellfish over the ice, using the carrots, celery, scallions, fennel and red oak leaf lettuce as garnish.
Yield: 2 appetizer servings
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