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Chilled Seafood Tower

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: American
Keyword: seafood
Servings: 8

Ingredients

  • 12 fresh oysters raw, in the shell
  • 1 pound cooked shrimp
  • 1 pound fresh mussels raw, in the shell
  • 12 small fresh clams raw, in the shell
  • 6 medium lobster claws
  • 3 medium lobster tails
  • 6 medium king crab legs
  • 6 ounces smoked salmon
  • 1 cup dry white wine
  • ice
  • lemon wedges
  • Fresh Dill, chopped

Grandma's Classic Cocktail

  • 3/4 cup Ketchup
  • 1/4 cup prepared horseradish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon TABASCO┬« or to taste

Cowboy Butter

  • 1 cup Ghee or clarified butter
  • 4 cloves Garlic
  • 2 tablespoons fresh parsely, chopped
  • 1 tablespoon Fresh Chives, chopped
  • 1 teaspoon Fresh Dill, chopped
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • 1 teaspoon TABASCO┬« Green Pepper or to taste

Chipotle Remoulade

Instructions

  • Allow all frozen seafood to thaw in the refrigerator overnight.
  • Make sauces the night before to allow the flavors to combine. 
  • Combine all Cocktail Sauce ingredients together and mix well. Store in a jar or covered container in the refrigerator. 
  • In a small food processor, combine Remoulade ingredients. Pulse to combine. You want it to have a texture like a Tarter sauce, do not process until smooth. Store in a jar or covered container in the refrigerator.
  • In a small skillet, heat all ingredients for the Cowboy Butter for 2-3 minutes over medium to allow the garlic to cook and flavors to infuse. Store in a jar or covered container in the refrigerator, reheat just prior to serving. 
  • Oysters, Cooked Shrimp and Smoked Salmon will be prepared just before serving, keep them in the fridge. 
  • Prepare seafood for steaming; cut crab legs into individual servings by cutting at the knuckles. De-beard and scrub mussels, discard any that are open. Scrub clams. 
  • In a dutch oven or other large heavy bottomed pot, steam crab legs, lobster tails, lobster claws, calms and mussels in 1 cup of dry white wine for 8 minutes. 
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  • Clams and mussels can be removed as soon as they OPEN, roughly 3 minutes to avoid overcooking. Allow the crab and lobster to steam for the full 8 minutes. Discard any clams or mussels that do not open. 
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  • Immediately place steamed seafood into an ice bath to cool it quickly and retain tender texture. Seafood can be steamed and chilled up to 24 hours before serving. 
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  • Fill your 3 tier tower with ice. Arrange chilled (cooked seafood) and sauces. 
  • Carefully shuck raw oysters (last), add them to the tower and garnish with lemon wedges and fresh dill.